Past Recipes
Beef Rendang

Beef Rendang with Lemongrass, Kaffir Lime, and Yellow Rice

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Rendang, an Indonesian dish typically served at festive occasions, can take hours to make, as it involves slowly braising meat in an aromatic coconut broth until all of the liquid is absorbed. Chef Suzanne’s version takes a few method shortcuts without sacrificing any of the flavor or great kitchen smells—leaving a creamy curry sauce fragrant with tropical kaffir lime leaf, ginger, and citrusy lemongrass to spoon over perfectly seared steak.
  • Stovetop Only
  • Spicy
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
  • Calories 680
  • Protein 38g
  • Total Carb 73g
  • Total Fat 26g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • onion powder
    • 1/2 teaspoon
    • onion powder
  • ground turmeric
    • 2 teaspoons
    • ground turmeric
  • jasmine rice
    • 3/4 cup
    • jasmine rice
  • green beans
    • 8 ounces
    • green beans
  • lime
    • 1
    • lime
  • ginger
    • 1/2 ounce
    • ginger
  • shallot
    • 1
    • shallot
  • scallion
    • 1
    • scallion
  • lemongrass
    • 1/2 ounce
    • lemongrass
  • steaks
    • 2
    • steaks
  • red curry paste
    • 1/2 tablespoon
    • red curry paste
  • 14-ounce can lite coconut milk
    • 1
    • 14-ounce can lite coconut milk
  • kaffir lime leaves
    • 2
    • kaffir lime leaves

What You’ll Need

  • canola oil
  • water
  • kosher salt
  • black pepper
  • 6" small pot with lid
  • 2 10" medium pans
  • aluminum foil

Allergens

Crustacean Shellfish, Tree Nuts

Cooking Steps

  1. Cook Yellow Rice

    Cook Yellow Rice

    Heat ½ tablespoon canola oil in a small pot over medium heat. When oil is shimmering, add spice mix and rice and stir to coat rice, 1-2 minutes. Add 1¼ cups water and ¼ teaspoon salt, and bring to a boil over high heat. Stir once, reduce heat to medium low, cover, and simmer for 15 minutes. Remove pot from heat and let stand, still covered, for 10 minutes. Fluff rice with a fork, then cover again to keep warm.

  2. Prepare Ingredients

    Prepare Ingredients

    While rice cooks, rinse green beans and trim and discard ends (quick prep hack: line up all the ends and trim together!). Halve lime, then cut 1 half into 4 wedges and set aside for serving. Trim and discard skin of ginger. Peel shallot and thinly slice into rings. Rinse scallion, trim and discard root, and thinly slice. Using the back of a knife, hit lemongrass in several places—bruising the herb releases its citrusy aroma and flavor.

  3. Sear Steaks

    Sear Steaks

    Pat steaks dry with paper towel and season all over with ½ teaspoon salt and pepper as desired. Heat ½ tablespoon canola oil in a medium pan over medium-high heat. When oil is shimmering, add steaks and sear until browned and medium rare, 3-5 minutes per side. Transfer steaks to a plate, cover loosely with foil, and set aside.

  4. Sauté Aromatics

    Sauté Aromatics

    Heat ½ tablespoon canola oil in a separate medium pan over medium heat (it's best to use a new pan here so that your sauce can reduce properly in Step 5, without burning). When oil is shimmering, add shallot and sauté, stirring, until softened, 2-3 minutes. Stir in curry paste to combine, about 1 minute more. Curry paste is a little spicy—you could use less, but it's what really flavors this dish!

  5. Simmer Rendang Sauce

    Simmer Rendang Sauce

    Add coconut milk, kaffir lime leaves, whole knob ginger, and lemongrass to pan with shallot. Bring to a boil over high heat, then reduce to medium high and simmer until reduced by half, about 5 minutes. Remove and discard lime leaves, ginger, and lemongrass from sauce. Stir in green beans to warm through, 2 minutes more. Season with ½ teaspoon salt and pepper. Remove pan from heat, squeeze over juice of ½ lime, then set aside.

  6. Plate Beef Rendang

    Plate Beef Rendang

    Cut steaks against the grain into ¼-inch slices (finding the direction of the muscle fibers and cutting across it, rather than parallel, ensure tenderness). Serve with yellow rice and spoon over rendang sauce. Garnish with scallion and serve with lime wedges for squeezing over. Dig in!

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