Heart-Healthy Beef Rendang
Indulge in the rich, aromatic flavors of this Heart-Healthy Beef Rendang, a wholesome spin on the traditional Indonesian classic. Crafted with extra lean beef chuck and simmered in reduced-fat coconut milk, this recipe captures all the bold, exotic spices—coriander, turmeric, cumin, cinnamon—without compromising your health goals. Fresh ingredients like minced lemongrass, grated ginger, and red chilies lend brightness and depth, while green beans and red bell peppers add crunch and vibrant color. Slow-cooked to tender perfection, this rendang is served over hearty brown rice to keep it filling and nutritious. Perfect for those seeking a delicious, low-fat, high-protein meal with global flair, this dish is a guilt-free way to savor Southeast Asian cuisine.
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Recipe Information
Ingredients
- 500 grams extra lean beef chuck, trimmed and cut into 1-inch cubes
- 400 ml reduced-fat coconut milk
- 200 grams green beans, trimmed and halved
- 1 large red bell pepper, sliced
- 1 large onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 stalk lemongrass stalk, trimmed and minced
- 2 medium red chilies, seeded and chopped
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground black pepper
- 0.5 teaspoon ground cinnamon
- 3 leaves lime leaves
- 1 tablespoon palm sugar
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon olive oil
- 1 handful fresh cilantro, for garnish
- 4 cups brown rice, cooked
Instructions
In a large pot, heat the olive oil over medium heat. Add the chopped onions, garlic, ginger, lemongrass, and red chilies. Sauté for 5 minutes, until the mixture is fragrant and the onions are translucent.
Add the cubes of beef to the pot and sear on all sides until just browned. This should take about 5-7 minutes.
Stir in the coriander, turmeric, cumin, black pepper, and cinnamon. Cook for another 2 minutes to release the spices' aroma.
Pour in the reduced-fat coconut milk, and add the lime leaves, palm sugar, and soy sauce. Stir to combine all ingredients.
Reduce the heat to low and cover the pot. Let the beef simmer gently for about 1.5 to 2 hours, stirring occasionally, until the beef is tender and the sauce has thickened.
Approximately 15 minutes before the beef is done, add the green beans and red bell peppers to the pot. Stir to combine and let them cook until the vegetables are tender yet still crisp.
Taste and adjust the seasoning if necessary by adding more soy sauce or a pinch of salt.
Serve the beef rendang over a bed of cooked brown rice, garnished with fresh cilantro.
Nutrition Facts
Calories |
2416 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.8 g | 93% | |
| Saturated Fat | 35.0 g | 175% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 375 mg | 125% | |
| Sodium | 2948 mg | 128% | |
| Total Carbohydrate | 274.5 g | 100% | |
| Dietary Fiber | 31.9 g | 114% | |
| Total Sugars | 40.0 g | ||
| Protein | 167.9 g | 336% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 302 mg | 23% | |
| Iron | 32.5 mg | 181% | |
| Potassium | 4453 mg | 95% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
