Saucepan
Quick Beef Rendang with Coconut and Lemongrass
A simplified rendang using lean beef mince instead of slow-braised chunks, delivering the complex coconut, lemongrass, and galangal flavours of the Indonesian classic in under 25 minutes.
4.7 (3)
- Prep
- 12min
- Cook
- 20min
- Total
- 32min
- Serves
- 4
Shared by One Pan kitchen
Ingredients
For 4 servings
- 500g lean beef mince
- 1 x 400ml tin coconut milk
- 2 tbsp rendang paste (shop-bought)
- 2 lemongrass stalks, bruised
- 3 kaffir lime leaves
- 1 tsp ground turmeric
- 1 tbsp vegetable oil
- 1 onion, finely diced
- 3 garlic cloves, minced
- 1 tbsp fish sauce
- 1 tsp brown sugar
- Steamed jasmine rice, to serve
Method
0 / 6
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3 reviews
- Siti R.
Never thought a quick rendang would be this good. The rendang paste is such a clever shortcut.
22 Apr 2026
- Carol S.
Brilliant weeknight curry — all the depth of flavour in a fraction of the time.
18 Apr 2026
- Rizal A.
The coconut and lemongrass combination is absolutely magnificent. Love this quick take on rendang.
13 Apr 2026
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