Chinese-style Beef Rendang

Ingredients

While the original Indonesian Rendang is slow-cooked with a variety of aromatic spices, this Chinese adaptation incorporates Chinese spices such as star anise, cinnamon, and Sichuan peppercorns to add a unique twist to the dish. Additionally, the cooking technique is modified to infuse the flavors quickly, making it suitable for a Chinese-style preparation. We alse have the original recipe for Rendang, so you can check it out.

• 500g (1.1 lb) beef, thinly sliced 500g (1.1 lb) beef, thinly sliced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 thumb-sized ginger, grated 1 thumb-sized ginger, grated
• 2 red chilies, sliced 2 red chilies, sliced
• 2 tablespoons Chinese five-spice powder 2 tablespoons Chinese five-spice powder
• 2 star anise 2 star anise
• 1 cinnamon stick 1 cinnamon stick
• 1 teaspoon Sichuan peppercorns 1 teaspoon Sichuan peppercorns
• 400ml (1 2/3 cups) coconut milk 400ml (1 2/3 cups) coconut milk
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 tablespoon brown sugar 1 tablespoon brown sugar
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 25g, 15g
• Carbohydrates (total, sugars): 6g, 3g
• Protein: 32g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a wok or large pan over medium heat.
2. 2.
   Add the chopped onion, minced garlic, grated ginger, and sliced red chilies. Stir-fry for 2-3 minutes until fragrant.
3. 3.
   Add the beef slices to the pan and cook until browned on all sides.
4. 4.
   Sprinkle Chinese five-spice powder over the beef and stir well to coat.
5. 5.
   Add the star anise, cinnamon stick, and Sichuan peppercorns to the pan. Stir-fry for another minute.
6. 6.
   Pour in the coconut milk, soy sauce, oyster sauce, and brown sugar. Stir to combine.
7. 7.
   Reduce the heat to low and simmer for 1-2 hours, or until the beef is tender and the sauce has thickened. Stir occasionally to prevent sticking.
8. 8.
   Season with salt to taste.
9. 9.
   Serve the Chinese-style Beef Rendang hot with steamed rice.

Treat your ingredients with care...

• Beef — Choose a tender cut of beef, such as sirloin or tenderloin, and slice it thinly against the grain for maximum tenderness.
• Chinese five-spice powder — If you can't find pre-made Chinese five-spice powder, you can make your own by combining equal parts ground cinnamon, cloves, fennel seeds, star anise, and Sichuan peppercorns.
• Coconut milk — Use full-fat coconut milk for a rich and creamy texture.

Tips & Tricks

• For an extra kick of heat, add more sliced red chilies or a teaspoon of chili flakes.
• If you prefer a thicker sauce, simmer the beef rendang uncovered for the last 30 minutes of cooking.
• Leftover Chinese-style Beef Rendang tastes even better the next day as the flavors continue to develop.

Serving advice

Serve the Chinese-style Beef Rendang with steamed rice and garnish with fresh cilantro leaves for a burst of freshness.

Presentation advice

Arrange the beef slices on a platter and pour the thickened sauce over them. Garnish with a sprinkle of Chinese five-spice powder and a few whole star anise for an elegant presentation.