Keto Beef Rendang
Transform your dinner routine with Keto Beef Rendang, a rich and aromatic Indonesian-inspired dish tailored for low-carb lifestyles. This keto-friendly rendition of the classic beef rendang features tender chunks of beef chuck roast slow-simmered in a luscious blend of coconut milk, unsweetened coconut cream, and fragrant spices like turmeric, cumin, and coriander. Lemongrass, galangal, and kaffir lime leaves elevate the dish with authentic Southeast Asian flavors, while a fiery kick from red chilies ensures bold character in every bite. Perfect for meal prepping or special occasions, this slow-cooked masterpiece delivers a melt-in-your-mouth texture that pairs beautifully with cauliflower rice or zucchini noodles. With a three-hour cook time, savory caramelization takes center stage, guaranteeing a deeply flavorful result—an ideal choice for those craving indulgent yet healthy comfort food.
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Recipe Information
Ingredients
- 2 pounds beef chuck roast
- 3 tablespoons coconut oil
- 1 cup coconut milk
- 1 cup unsweetened coconut cream
- 2 lemongrass stalks
- 1 inch fresh ginger
- 1 inch galangal
- 4 red chilies
- 5 shallots
- 5 garlic cloves
- 1 teaspoon coriander powder
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 cinnamon stick
- 4 kaffir lime leaves
- 2 teaspoons salt
- 1 teaspoon black pepper
Instructions
Begin by cutting the beef chuck roast into 2-inch pieces. Set aside.
Prepare the aromatics by peeling and slicing the ginger and galangal. Trim the lemongrass stalks and smash the bulbs to release their oils. Deseed and roughly chop the red chilies. Peel and chop the shallots and garlic cloves.
Add the ginger, galangal, lemongrass, red chilies, shallots, and garlic to a food processor and blend into a coarse paste. You may need to add a tablespoon of water to facilitate blending if necessary.
Heat the coconut oil in a large Dutch oven or heavy-bottomed pot over medium heat.
Add the spice paste from the food processor and sauté for about 5 minutes until fragrant.
Stir in the coriander, turmeric, and cumin powder, and continue to sauté for another 2 minutes.
Add the beef chunks to the pot, stirring well to coat them with the spices. Continue to cook for about 5 to 7 minutes until the beef is browned on all sides.
Pour in the coconut milk and unsweetened coconut cream, stirring to combine.
Add the cinnamon stick, kaffir lime leaves, salt, and black pepper. Stir the mixture well.
Reduce the heat to low and cover the pot, allowing the rendang to simmer gently for about 2 to 3 hours, stirring occasionally. The liquid should reduce, and the beef will become tender.
Once the liquid has mostly evaporated and the beef is dark and tender, adjust the seasoning with more salt and pepper if required.
Serve the Keto Beef Rendang hot, garnished with additional chopped kaffir lime leaves if desired.
Nutrition Facts
Calories |
3954 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 310.3 g | 398% | |
| Saturated Fat | 180.0 g | 900% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 5418 mg | 236% | |
| Total Carbohydrate | 137.6 g | 50% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 50.7 g | ||
| Protein | 184.6 g | 369% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 471 mg | 36% | |
| Iron | 51.9 mg | 288% | |
| Potassium | 6733 mg | 143% | |
*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.
