Low Fat Beef Rendang
Experience all the rich, aromatic flavors of traditional Indonesian cuisine with this healthier twist on a classic—Low Fat Beef Rendang! Made with lean beef, reduced-fat coconut milk, and a vibrant blend of spices like turmeric, cumin, and chili paste, this recipe delivers all the depth and authenticity of the original dish while keeping it light on calories. Simmered to tender perfection with kaffir lime leaves, a hint of brown sugar, and fragrant lemongrass, this slow-cooked beef curry strikes the perfect balance between savory and spicy. Ideal for those seeking a guilt-free indulgence, it’s a hearty, dairy-free, and lower-fat option that pairs beautifully with steamed rice. Ready in just over 2 hours, this dish is a must-try for anyone craving a healthier version of their favorite comfort food.
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Recipe Information
Ingredients
- 500 grams lean beef, cut into cubes
- 400 ml reduced-fat coconut milk
- 200 ml water
- 1 large onion, finely chopped
- 4 pieces garlic cloves, minced
- 2 tablespoons ginger, minced
- 1 piece lemongrass stalk, bruised
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 2 tablespoons red chili paste
- 4 pieces kaffir lime leaves
- 1 tablespoon brown sugar
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon canola oil
Instructions
Heat the canola oil in a large pot over medium heat.
Add the chopped onion, minced garlic, and minced ginger. Sauté until the onion becomes translucent, about 5 minutes.
Stir in the ground coriander, ground cumin, ground turmeric, and red chili paste. Cook for another 2 minutes until aromatic.
Add the beef cubes and stir to coat them well with the spice mixture.
Pour in the reduced-fat coconut milk and water, then add the bruised lemongrass stalk, kaffir lime leaves, brown sugar, salt, and black pepper.
Increase the heat to bring the mixture to a boil, then reduce to a simmer. Cover and let it cook for 1.5 to 2 hours, or until the beef is tender and the sauce has thickened, stirring occasionally.
Remove the lemongrass stalk and kaffir lime leaves before serving.
Serve hot with steamed rice.
Nutrition Facts
Calories |
1824 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.0 g | 147% | |
| Saturated Fat | 51.5 g | 258% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 3392 mg | 147% | |
| Total Carbohydrate | 46.6 g | 17% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 20.7 g | ||
| Protein | 137.0 g | 274% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 203 mg | 16% | |
| Iron | 24.5 mg | 136% | |
| Potassium | 2326 mg | 49% | |
*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.
