Name: Indonesian Rendang Beef Curry
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 4-6 serving(s)
Ingredients: 2 stalks lemongrass, crushed and chopped; 1 jalapeno pepper, deseeded and finely minced; 3 garlic cloves, finely minced; 2 tablespoons gingerroot, finely shredded; 1 teaspoon coriander powder; 1 teaspoon turmeric powder; 1/2 teaspoon cumin powder; 1/4 teaspoon cinnamon; 2 tablespoons sesame oil; 2 lbs lean beef, cut into 1-inch cubes; 1 small onion, coarsely chopped; 1 green bell pepper, coarsely chopped; 1 red bell pepper, coarsely chopped; 1 carrot, thinly sliced; 6 ounces coconut milk; 2 tablespoons lime juice; 1 tablespoon sugar

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Recipe by Member 610488

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Indonesian Rendang Beef Curry created by Leggy Peggy

This flavorful dish is reputed to be a copy of the recipe served at the Ramayana Room, Hotel Indonesia, Djakarta during the 1960's. The jalapeno pepper is a western substitution. Feel free to use any hot green pepper in your dish.

Ready In:: 1hr 10mins
Serves:
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ingredients

2 stalks lemongrass, crushed and chopped
1 jalapeno pepper, deseeded and finely minced
3 garlic cloves, finely minced
2 tablespoons gingerroot, finely shredded
1 teaspoon coriander powder
1 teaspoon turmeric powder
¹⁄₂ teaspoon cumin powder
¹⁄₄ teaspoon cinnamon
2 tablespoons sesame oil
2 lbs lean beef, cut into 1-inch cubes
1 small onion, coarsely chopped
1 green bell pepper, coarsely chopped
1 red bell pepper, coarsely chopped
1 carrot, thinly sliced
6 ounces coconut milk
2 tablespoons lime juice
1 tablespoon sugar

directions

In a small blender, combine lemongrass, jalapeno pepper, garlic, ginger, corriander, turmeric, cumin, and cinnamon. Puree to thoroughly blend into a spice paste.
Heat sesame oil in a large wok or frying pan and stir fry beef cubes until browned on all sides.
Add spice mixture and stir-fry until lightly browned and fragrant.
Add onion, green pepper, and carrot and continue stir frying until vegetables are just tender.
Add coconut milk, lime juice and sugar. Stir to blend.
Bring to a boil, reduce heat, and simmer for about 30 minutes, stirring occasionally, until meat is tender and sauce is thickened.
Serve over steamed rice.

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RECIPE MADE WITH LOVE BY

@Member 610488

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@Member 610488

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"This flavorful dish is reputed to be a copy of the recipe served at the Ramayana Room, Hotel Indonesia, Djakarta during the 1960's. The jalapeno pepper is a western substitution. Feel free to use any hot green pepper in your dish."

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photo by Leggy Peggy

1/11/2011

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photo by dianegrapegrower

11/19/2010

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review by dianegrapegrower

11/19/2010

Very tasty! We enjoyed the vegetables with the beef. I'm allergic to fresh chilies, so subbed a little sriracha for the jalapeno. Nice clear directions, simple prep. Thanks for sharing.

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review by Leggy Peggy

11/11/2010

The addition of vegetables makes this different from any beef rendang I have ever tasted, but that doesn't keep it from being totally delicious. I didn't have a jalapeno, so used a long green chilli which gave a lovely, mild result. This is a perfect go-to recipe for a busy night. Once you've cubed the meat and chopped the veggies, the rest takes no time at all. I reckon you could get the preparation out of the way in the morning or even the night before. Thanks so much for posting.

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creation by Member 610488

10/7/2008

This flavorful dish is reputed to be a copy of the recipe served at the Ramayana Room, Hotel Indonesia, Djakarta during the 1960's. The jalapeno pepper is a western substitution. Feel free to use any hot green pepper in your dish.