Taiwanese-style Beef Rendang

Ingredients

While the original Indonesian Rendang is known for its intense spiciness, the Taiwanese adaptation focuses on a harmonious blend of spices that enhance the natural flavors of the beef. The Taiwanese version also incorporates local spices and herbs, giving the dish a unique twist. Additionally, the cooking technique is slightly modified to achieve a tender and succulent texture. We alse have the original recipe for Rendang, so you can check it out.

• 500g (1.1 lb) beef, cut into cubes 500g (1.1 lb) beef, cut into cubes
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 teaspoons ginger, grated 2 teaspoons ginger, grated
• 2 teaspoons five-spice powder 2 teaspoons five-spice powder
• 1 teaspoon ground white pepper 1 teaspoon ground white pepper
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons oyster sauce 2 tablespoons oyster sauce
• 2 tablespoons brown sugar 2 tablespoons brown sugar
• 1 cinnamon stick 1 cinnamon stick
• 2 star anise 2 star anise
• 3 cardamom pods 3 cardamom pods
• 400ml (1 2/3 cups) coconut milk 400ml (1 2/3 cups) coconut milk
• 1 tablespoon tamarind paste 1 tablespoon tamarind paste
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 30g (Saturated Fat: 20g)
• Carbohydrates: 10g (Sugars: 5g)
• Protein: 35g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté until fragrant and the onion becomes translucent.
2. 2.
   Add the beef cubes to the pot and cook until browned on all sides.
3. 3.
   Sprinkle the five-spice powder and ground white pepper over the beef. Stir well to coat the meat evenly.
4. 4.
   Pour in the soy sauce, oyster sauce, and brown sugar. Stir to combine.
5. 5.
   Add the cinnamon stick, star anise, and cardamom pods to the pot. These spices will infuse the stew with their aromatic flavors.
6. 6.
   Pour in the coconut milk and tamarind paste. Stir well to incorporate all the ingredients.
7. 7.
   Reduce the heat to low and simmer the stew for 2-3 hours, or until the beef is tender and the flavors have melded together. Stir occasionally to prevent sticking.
8. 8.
   Season with salt to taste.
9. 9.
   Garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Beef — Choose a tender cut of beef, such as chuck or sirloin, for the best results. Trim any excess fat before cutting into cubes to ensure a leaner stew.
• Coconut milk — Use full-fat coconut milk for a rich and creamy texture. Shake the can well before opening to evenly distribute the fat and liquid.

Tips & Tricks

• For an extra kick of heat, add a small amount of Taiwanese chili bean paste or chili oil to the stew.
• If you prefer a thicker sauce, simmer the stew uncovered for the last 30 minutes to allow the liquid to reduce.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors will further develop and intensify.

Serving advice

Taiwanese-style Beef Rendang is traditionally served with steamed rice or noodles. The fragrant stew pairs well with a side of pickled vegetables or a fresh cucumber salad to balance the richness of the dish.

Presentation advice

To elevate the presentation of your Taiwanese-style Beef Rendang, garnish each serving with a sprinkle of toasted sesame seeds and a few slices of red chili for a pop of color. Serve in individual bowls or on a large platter for sharing.