Slow-Cooked Lemongrass Beef Rendang
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 asian-inspired beef ready in about 200 minutes pairs cut into 1.5-inch cubes beef chuck, bruised and chopped 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.
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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Lemongrass Beef Rendang take to make?
Total time is about 200 minutes (20 min prep + 180 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 Slow-Cooked Lemongrass Beef Rendang?
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 coconut milk from drying out.
Can I substitute ingredients in Slow-Cooked Lemongrass Beef Rendang?
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 Slow-Cooked Lemongrass Beef Rendang 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 Slow-Cooked Lemongrass Beef Rendang?
Asian 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.
