Indonesian-Inspired Beef Rendang with Steamed Dumplings
A rich and aromatic Indonesian beef rendang slow-cooked to tender perfection, served alongside delicate steamed vegetable dumplings. This hearty dish highlights seasonal root vegetables in the rendang and fresh greens in the dumplings, offering a balanced and comforting weeknight meal.
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Overview
This Indonesian-Inspired Beef Rendang dish features tender chunks of beef slow-cooked in a deeply aromatic and spiced coconut sauce, enriched with seasonal root vegetables such as carrots and parsnips. Accompanied by delicate steamed vegetable dumplings filled with fresh greens and mushrooms, this meal combines robust flavors and textural contrasts perfect for a comforting weeknight dinner.
Why you’ll love it
- Slow braising infuses the beef with complex Indonesian spices and tenderizes it beautifully.
- The seasonal root vegetables add natural sweetness and depth to the rendang.
- Steamed vegetable dumplings provide a fresh, light complement offering a satisfying balance.
- The recipe integrates traditional flavors with accessible techniques for home cooks.
Ingredient notes
Beef: Use well-marbled beef chuck or brisket for optimal tenderness and flavor during slow cooking.
Spices: A blend of fresh ginger, garlic, turmeric, lemongrass, and dried chili powder recreates the authentic rendang profile.
Seasonal root vegetables: Carrots, parsnips, or turnips work well; peel and chop into bite-sized pieces.
Dumplings: Fresh dumpling wrappers or store-bought round wrappers are fine. The filling uses shiitake mushrooms, bok choy or spinach, and green onions for brightness.
Coconut milk: Provides richness and smooth texture to the rendang sauce.
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Serving & storage
Serve the beef rendang hot with the steamed dumplings and a side of jasmine rice or steamed greens if desired. Garnish with fresh coriander and sliced red chilies for color and a bit of heat.
Store leftover rendang and dumplings separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until steaming hot. Dumplings can be refreshed by re-steaming for 3-4 minutes.
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Chef tips
- For best results, choose beef cuts with good marbling for a tender and juicy rendang.
- Adjust the chili powder to your preferred spice level; you can add fresh chopped chilies for extra heat.
- You can prepare the spice paste in advance and refrigerate for up to 2 days to save time.
- Ensure the dumpling wrappers don’t dry out during assembly — cover them with a damp cloth if working in batches.
- If you prefer, the dumplings can be boiled for 3-4 minutes or pan-fried for a crispy bottom (potstickers style).
- Always reheat leftovers thoroughly to an internal temperature of 74°C (165°F) to ensure food safety.
Ingredients
- 800 gbeef chuck, cut into 4 cm cubes
- 200 mlcoconut milk
- 2lemongrass stalks, bruised and cut into 5 cm pieces
- 3 clovesgarlic, minced
- 2 cm piecefresh ginger, grated
- 1 tspground turmeric
- 1 tspground coriander
- 2 tspdried chili powder (adjust to taste)
- 1small onion, finely chopped
- 1 tbspvegetable oil
- 250 gcarrots, peeled and chopped
- 200 gparsnips, peeled and chopped
- 2 tbsptamarind paste
- 1 tbsppalm sugar or brown sugar
- Saltto taste
- Fresh coriander leavesfor garnish
- 200 gdumpling wrappers (fresh or store-bought round wrappers)
- 100 gshiitake mushrooms, finely chopped
- 150 gbok choy or spinach, finely chopped
- 2green onions, finely sliced
- 1 tspsoy sauce
- 1 tspsesame oil
- Salt and pepperto taste
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Equipment
- large heavy-bottomed pot or Dutch oven
- blender or food processor
- steamer basket or bamboo steamer
- mixing bowls
- knife
- cutting board
- spoon
Nutrition per serving
- Calories580
- Protein40 g
- Carbs35 g
- Fat28 g
Step-by-step
Step 1
Prepare the rendang spice paste: In a blender or food processor, combine garlic, ginger, onion, ground turmeric, ground coriander, and dried chili powder. Blend into a smooth paste, adding a little water if needed.Step 2
Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the spice paste and bruised lemongrass stalks, sauté for about 5 minutes until fragrant and the oil starts to separate.Step 3
Add the beef cubes to the pot and sear on all sides for about 5 minutes to brown the meat and coat in the spices.Step 4
Pour in the coconut milk, tamarind paste, and add the chopped carrots and parsnips. Stir to combine and bring to a gentle simmer.Step 5
Cover the pot with a lid slightly ajar and reduce the heat to low. Let the rendang slow-cook, stirring occasionally, until the beef is tender and the sauce has thickened to a rich consistency, about 2 hours (120 minutes).Step 6
While the rendang is cooking, prepare the dumpling filling by mixing the chopped shiitake mushrooms, bok choy or spinach, green onions, soy sauce, sesame oil, and salt and pepper in a bowl.Step 7
To assemble the dumplings, place a teaspoon of filling in the center of each dumpling wrapper. Moisten the edges with water, fold and seal into half-moon shapes or your preferred style.Step 8
Prepare a steamer basket over boiling water. Arrange dumplings in the steamer, leaving space between them to prevent sticking. Steam for 8-10 minutes until wrappers become translucent and filling is cooked through.Step 9
Remove the lemongrass stalks from the rendang. Check seasoning and adjust salt or sugar if needed.Step 10
Serve the beef rendang hot, garnished with fresh coriander leaves, alongside the steamed vegetable dumplings. Enjoy with jasmine rice or your choice of sides.
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