Lowyat-Style Spiced Beef Rendang with Toasted Coconut

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender beef slow-cooked in a rich, aromatic blend of spices and toasted coconut, inspired by the lively flavors shared in Malaysian forums. This malaysian-inspired beef ready in about 150 minutes pairs beef chuck, cut into 1.5 inch cubes, (360 ml) coconut milk, stalks lemongrass stalks, bruised for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 130 min Serves 6 Malaysian cuisine 550 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 4 tbsp vegetable oil in a large heavy-bottom pot over medium heat. Add 5 medium chopped shallots, 5 minced garlic cloves, and 1 tbsp minced ginger, sautéing for 5 minutes until softened and fragrant.
  2. Step 2: Stir in 3 tbsp dried chili paste, 1 tsp turmeric powder, 2 tsp coriander powder, and 1 tsp cumin powder; cook for 2 minutes until the spices release their aroma.
  3. Step 3: Add 700 g beef chuck cubes and brown on all sides for 6-8 minutes.
  4. Step 4: Pour in 1 1/2 cups coconut milk, 1 cup water, 2 bruised lemongrass stalks, 1-inch sliced galangal, 1 tbsp palm sugar, and 1 tsp salt. Stir well and bring to a gentle simmer.
  5. Step 5: Cover and reduce heat to low, simmering for 2 hours until the beef is tender and sauce thickens, stirring occasionally.
  6. Step 6: In the last 10 minutes, stir in 1/2 cup toasted grated coconut (kerisik) to thicken the sauce and add nutty flavor before serving hot with steamed rice.

Frequently asked questions

How long does Lowyat-Style Spiced Beef Rendang with Toasted Coconut take to make?

Total time is about 150 minutes (20 min prep + 130 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Lowyat-Style Spiced Beef Rendang with Toasted Coconut?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (360 ml) coconut milk from drying out.

Can I substitute ingredients in Lowyat-Style Spiced Beef Rendang with Toasted Coconut?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Lowyat-Style Spiced Beef Rendang with Toasted Coconut for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Lowyat-Style Spiced Beef Rendang with Toasted Coconut?

Malaysian beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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