Indonesian Spicy Beef Rendang Stir-Fry
A flavorful Indonesian-inspired stir-fry featuring tender slow-braised beef infused with traditional spices, served with seasonal vegetables for a hearty and aromatic weeknight meal.
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Overview
This Indonesian Spicy Beef Rendang Stir-Fry combines the depth and richness of traditional slow-braised rendang beef with the quick freshness of a vegetable stir-fry. Tender beef chunks are infused with authentic spices, slowly cooked until meltingly soft, then quickly stir-fried with crisp seasonal vegetables for a perfectly balanced, hearty weeknight meal full of aroma and warmth.
Why you’ll love it
- Deep, complex flavors from classic Indonesian rendang spices.
- The combination of slow braising and quick stir-fry delivers tender beef with fresh-textured vegetables.
- Perfect for meal prepping or serving fresh with steamed rice or noodles.
- Utilizes seasonal vegetables to keep it vibrant and nutritious.
Ingredient notes
Beef: Chuck or brisket cuts work best for slow braising due to their marbling and connective tissue content which tenderize well.
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Rendang Spice Paste: A mix of garlic, shallots, ginger, galangal, lemongrass, turmeric, chili, coriander, and toasted coconut gives authentic rendang flavor.
Vegetables: Use seasonal vegetables such as green beans, bell peppers, baby corn, or carrots for crunchy texture and color contrast.
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Serving & storage
Serve this dish immediately with steamed jasmine rice or coconut-infused rice for a complete meal. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly on the stovetop or in the microwave until steaming hot before serving. The beef may become firmer when chilled; reheating slowly helps maintain tenderness. For longer storage, freeze portions in airtight containers for up to 2 months.
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Chef tips
- For the best flavor, prepare the rendang spice paste by pounding fresh spices in a mortar and pestle or using a high-powered blender.
- Slow braising the beef breaks down collagen, resulting in juicy, tender meat infused with rich spice flavors.
- Adjust the chili quantity to your preferred spice level.
- Ensure the beef is cooked to at least 63°C (145°F) internal temperature for food safety.
- Use fresh seasonal vegetables available locally for vibrant flavor and texture.
Ingredients
- 750 gbeef chuck, cut into 2.5 cm cubes
- 2 tbspvegetable oil
- 1 largeonion, finely chopped
- 4 clovesgarlic, minced
- 2shallots, sliced
- 2 cm piecegalangal, peeled and sliced
- 2 stalkslemongrass, smashed and chopped
- 1 tbspfresh ginger, minced
- 1 tspground turmeric
- 2 tspground coriander
- 2 red chilies, deseeded and chopped (adjust to taste)
- 100 mlcoconut milk
- 2 tbsptoasted grated coconut (optional)
- 200 gseasonal vegetables, sliced (e.g., green beans, bell peppers, baby corn)
- 2 tbspsoy sauce or tamari
- 1 tbsppalm sugar or brown sugar
- 200 mlwater or beef stock
- to tastesalt and pepper
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Equipment
- large heavy-based pot or Dutch oven
- wok or large frying pan
- knife
- cutting board
- measuring spoons
- wooden spoon
- bowl
Nutrition per serving
- Calories520
- Protein45 g
- Carbs18 g
- Fat28 g
Step-by-step
Step 1
Heat 1 tbsp of vegetable oil in a large heavy-based pot over medium heat. Add the chopped onion, garlic, shallots, galangal, lemongrass, and ginger then sauté until fragrant and softened, about 5 minutes.Step 2
Add the ground turmeric, ground coriander, and chopped red chilies to the pot. Stir for 1 minute to release the spices' aroma.Step 3
Add the beef cubes and cook, stirring occasionally, until browned on all sides, about 8-10 minutes.Step 4
Pour in the coconut milk, water or beef stock, and add the palm sugar. Stir well to combine. Bring the mixture to a gentle simmer.Step 5
Cover the pot and reduce heat to low. Let the beef braise slowly for 1 hour 45 minutes, stirring occasionally, until the beef is very tender and the sauce has thickened.Step 6
Remove the lid and cook uncovered for an additional 10 minutes to reduce excess liquid and concentrate the sauce.Step 7
Heat the remaining 1 tbsp vegetable oil in a wok or large frying pan over high heat.Step 8
Add the seasonal vegetables to the wok and stir-fry for 3-4 minutes until just tender but still crisp.Step 9
Add the slow-braised beef and sauce to the wok with vegetables. Stir-fry together for 2-3 minutes to combine flavors and heat through.Step 10
Season with soy sauce, salt, and pepper to taste. If using, sprinkle toasted grated coconut on top before serving.
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