Whole30 Beef Rendang
Delight in the bold, aromatic flavors of Whole30 Beef Rendang, a healthier twist on the traditional Indonesian classic that's entirely grain-free, dairy-free, and sugar-free. This slow-cooked beef dish features tender chunks of beef chuck simmered to perfection in a rich, spiced coconut milk sauce infused with fresh turmeric, ginger, lemongrass, and dried chilies. The umami-packed mix of coconut aminos, fish sauce, and lime leaves adds depth, while a touch of cinnamon lends a warm finish. Perfect for Whole30 enthusiasts or anyone craving a wholesome, flavorful meal, this recipe is a labor of love with a prep time of 30 minutes and a simmering process that transforms the ingredients into pure magic over three hours. Serve this hearty dish with a sprinkle of toasted coconut flakes for an optional crunch, and enjoy a taste of Southeast Asia in every bite.
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Recipe Information
Ingredients
- 2 pounds beef chuck, cut into 1-inch cubes
- 2 tablespoons coconut oil
- 1 large onion, diced
- 4 units garlic cloves, minced
- 1 inch fresh turmeric, minced
- 1 inch fresh ginger, grated
- 1 unit lemongrass stalk, finely chopped
- 3 units dried chile peppers, soaked and seeded
- 1 can (13.5 oz) coconut milk
- 2 tablespoons coconut aminos
- 1 tablespoon fish sauce
- 3 units lime leaves
- 1 unit cinnamon stick
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 2 tablespoons toasted coconut flakes (optional)
Instructions
In a blender or food processor, combine the garlic, turmeric, ginger, lemongrass, and soaked dried chilies with a little water to make a smooth paste.
Heat coconut oil in a large heavy-bottomed pot or Dutch oven over medium heat.
Add the paste and the diced onion. Sauté for 5-7 minutes until fragrant.
Add the beef cubes to the pot, increase the heat to high, and brown the beef on all sides, about 5 minutes.
Pour the coconut milk into the pot, scraping up any browned bits from the bottom.
Stir in the coconut aminos, fish sauce, lime leaves, cinnamon stick, salt, and black pepper.
Bring the mixture to a boil, then reduce the heat to low. Cover partially and let it simmer gently for about 2.5 to 3 hours, stirring occasionally until the beef is tender and the sauce has thickened.
Taste and adjust seasoning if necessary.
Remove the lime leaves and cinnamon stick before serving.
Garnish with toasted coconut flakes if desired and serve hot.
Nutrition Facts
Calories |
3000 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 221.5 g | 284% | |
| Saturated Fat | 104.4 g | 522% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 4755 mg | 207% | |
| Total Carbohydrate | 88.8 g | 32% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 43.2 g | ||
| Protein | 172.2 g | 344% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 266 mg | 20% | |
| Iron | 31.0 mg | 172% | |
| Potassium | 3990 mg | 85% | |
*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.
