Beef Rendang (Dry Beef Curry) Recipe

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Servings: 6


Cost per serving $1.27 view details


  1. A Malaysian/Indonesian dish; for Sumatran style beef curry stop before you evaporate the liquid (see recipe)
  2. Mix the chile, ginger, galangal, garlic, onion, salt, turmeric and coriander to a paste in a blender, food processor or possibly morter. Add in thick coconut lowfat milk as needed to help blending.
  3. In a wok, deep skillet or possibly heavy pan combine paste, remaining coconut lowfat milk, lemon grass, salam leaf and beef. Bring just to a boil, reduce heat and simmer uncovered till beef is tender (2-3 hrs). If you stop here you have a basic type of beef curry. Otherwise, continue cooking over medium heat, stirring, untnil the liquid evaporates and the oil begins to separate. Fry the meat carefully till browned; be careful not to scorch the meat. Searves 6-8 with other dishes.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 130g
Recipe makes 6 servings
Calories 293  
Calories from Fat 194 66%
Total Fat 21.9g 27%
Saturated Fat 11.03g 44%
Trans Fat 0.0g  
Cholesterol 66mg 22%
Sodium 449mg 19%
Potassium 393mg 11%
Total Carbs 4.3g 1%
Dietary Fiber 1.8g 6%
Sugars 1.41g 1%
Protein 19.42g 31%
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