Slow-Cooked Lemongrass Beef Rendang

By AislePrompt Editorial · Published 2026-05-17 · Updated 2026-05-17

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A rich and tender slow-cooked beef rendang infused with lemongrass and warm spices, simmered until deeply flavorful and melt-in-your-mouth soft. This Indonesian-inspired beef recipe, ready in about 200 minutes, pairs beef chuck, lemongrass stalks, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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: 180 min Serves 6 Indonesian cuisine 480 cal/serving

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Ingredients

2 lbs, cut into 1.5-inch cubes beef chuck
3, bruised and chopped lemongrass stalks
2 cups coconut milk
6, minced garlic cloves
2 tbsp, grated ginger
4, thinly sliced shallots
3 tbsp red chili paste
1 tsp turmeric powder
2 tsp coriander powder
1 tsp cumin powder
1 tsp salt
1 tbsp palm sugar
3 tbsp vegetable oil
1 cup water

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Instructions

Step 1: Heat 3 tbsp vegetable oil in a large heavy-bottomed pot over medium heat until shimmering.
Step 2: Add 6 minced garlic cloves, 2 tbsp grated ginger, and 4 thinly sliced shallots. Sauté for 5 minutes until softened and fragrant.
Step 3: Stir in 3 tbsp red chili paste, 1 tsp turmeric powder, 2 tsp coriander powder, and 1 tsp cumin powder. Cook for 2 minutes, stirring constantly to release the spices’ aroma.
Step 4: Add 2 lbs beef chuck cubes and sear on all sides for 5-7 minutes until browned.
Step 5: Pour in 2 cups coconut milk and 1 cup water, then add 3 bruised and chopped lemongrass stalks, 1 tsp salt, and 1 tbsp palm sugar. Stir to combine.
Step 6: Bring to a gentle simmer, then reduce heat to low, cover partially, and cook for 2.5 to 3 hours, stirring occasionally until beef is tender and the sauce thickens to a rich gravy.
Step 7: Remove lemongrass stalks before serving with steamed jasmine rice.