Low Sodium Beef Rendang
Indulge in the bold and aromatic world of Southeast Asian cuisine with this Low Sodium Beef Rendang, a healthier twist on Indonesia's classic dish. This recipe masterfully balances bold flavors using fresh ingredients like lemongrass, galangal, kaffir lime leaves, and coconut milk, while keeping sodium to a minimum with optional salt substitutes. Slow-cooked for hours until tender, the beef absorbs a richly spiced curry infused with toasted coconut and warm notes of turmeric, coriander, and cumin. Perfect for those seeking a heart-healthy meal without compromising on taste, this rendang is the ultimate comfort food. Serve it with fluffy steamed rice to soak up every drop of its thick, luxurious sauce—a true showstopper for family dinners or special occasions.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pounds Beef chuck, cut into 2-inch cubes
- 2 cups Coconut milk
- 0.5 cup Unsweetened shredded coconut
- 6 units Shallots, roughly chopped
- 4 units Garlic cloves
- 1 inch Fresh ginger, peeled and chopped
- 1 inch Galangal, chopped (or additional ginger if unavailable)
- 2 units Lemongrass stalks, white part only, finely sliced
- 2 units Red chili peppers, deseeded and chopped
- 1 teaspoon Ground coriander
- 1 teaspoon Ground cumin
- 1 teaspoon Ground turmeric
- 3 units Kaffir lime leaves
- 2 tablespoons Palm sugar (or brown sugar)
- 1 teaspoon Salt substitute or low sodium soy sauce (optional)
- 2 tablespoons Coconut oil
- 1 cup Water
Instructions
Place the shredded coconut in a pan over medium heat and dry toast until golden brown, stirring occasionally. Remove from heat and let it cool.
In a blender or food processor, combine the shallots, garlic, ginger, galangal, lemongrass, chili peppers, coriander, cumin, and turmeric. Blend until you have a smooth paste.
Heat coconut oil in a large pot over medium heat. Add the spice paste and sauté for 5-7 minutes until fragrant.
Add the beef cubes to the pot and stir to coat them in the spice mixture.
Pour in the coconut milk and water, and add the kaffir lime leaves, palm sugar, and salt substitute or low sodium soy sauce if using.
Stir well, bring the mixture to a gentle simmer, then reduce the heat to low.
Let the rendang cook uncovered for about 2.5-3 hours, stirring occasionally, until the meat is tender and the liquid has reduced to a thick, rich consistency.
Stir in the toasted shredded coconut, mixing well to combine and allow any remaining liquid to evaporate.
Once the oil starts to separate and the rendang appears dark brown, remove from heat. Adjust seasoning if necessary.
Serve hot with steamed rice, garnished with extra kaffir lime leaves if desired.
Nutrition Facts
Calories |
3141 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 238.4 g | 306% | |
| Saturated Fat | 120.3 g | 602% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 726 mg | 242% | |
| Sodium | 944 mg | 41% | |
| Total Carbohydrate | 93.2 g | 34% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 61.6 g | ||
| Protein | 178.4 g | 357% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 232 mg | 18% | |
| Iron | 30.4 mg | 169% | |
| Potassium | 3539 mg | 75% | |
*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.
