🍖
dinner
Rendang Daging
The world's most celebrated dry curry — beef slowly braised for hours in coconut milk and spices until all the liquid evaporates, leaving darkly caramelized, intensely flavored meat.
⏱ 210 min🔥 560 kcalHard
★4.9(1,980)
4 recipes using beef — Laksa, nasi lemak, char kway teow — a vibrant fusion of Malay, Chinese and Indian flavours.
These 4 malaysian beef recipes are ready in about 193 minutes on average, with 480–560 kcal per serving, and 0% are rated easy enough for a weeknight. Every recipe includes exact ingredient quantities, step-by-step instructions and full nutrition per serving.
Malaysian cuisine — Laksa, nasi lemak, char kway teow — a vibrant fusion of Malay, Chinese and Indian flavours — brings its own distinctive techniques and seasonings to every ingredient it touches. When Malaysian cooks work with beef, they reach for its own regional aromatics, fats and signature spice blends, and the techniques that come up most across these recipes are simmering, frying, boiling and stir-frying.
A rich, deeply savoury red meat that rewards both fast, hot searing and long, slow braising depending on the cut. In this collection it's most often cooked with coconut milk, garlic, lemongrass, kaffir lime leaves, fresh ginger and turmeric leaf. The dishes here span malaysian classics ready in as little as 130 minutes to slower, more involved cooking that rewards a relaxed afternoon.
Reader favourite: Malaysian Beef Rendang is the highest-rated dish in this collection at 4.9★ from 2,109 ratings.
The world's most celebrated dry curry — beef slowly braised for hours in coconut milk and spices until all the liquid evaporates, leaving darkly caramelized, intensely flavored meat.
Slow-cooked beef in a deeply spiced coconut paste until the sauce is completely absorbed and the meat is tender, dark and intensely flavoured.
Malaysian slow-cooked dry beef rendang with lemongrass, galangal and coconut — one of the great dishes of Southeast Asia.
Rich, complex beef rendang with coconut paste, spices, and lemongrass from Terengganu state.
Tender cuts (sirloin, ribeye) suit quick cooking; tougher, collagen-rich cuts (chuck, brisket, shin) are built for stews and braises. Look for bright-red colour and fine marbling.
Season generously and let steaks come to room temperature before searing. Rest cooked beef 5–10 minutes so the juices redistribute; slice against the grain to keep it tender.
Steaks: 52°C / 125°F for rare up to 71°C / 160°F for well done. Ground beef should always reach 71°C / 160°F.
An excellent source of complete protein, iron, zinc and vitamin B12; leaner cuts keep saturated fat in check.
Most of these 4 Malaysian beef recipes are ready in around 193 minutes from start to finish. The quickest, Terengganu Rendang Daging (Beef Rendang), takes about 130 minutes, while the slower-cooked dishes run up to 220 minutes.
Across this collection they range from about 480 to 560 kcal per serving, averaging 520 kcal — Terengganu Rendang Daging (Beef Rendang) is the lightest option at 480 kcal.
Terengganu Rendang Daging (Beef Rendang) is a great place to start — it's rated hard and comes together in about 130 minutes. 0% of the recipes here are beginner-friendly.
In these recipes, beef is most often paired with coconut milk, garlic, lemongrass, kaffir lime leaves, fresh ginger and turmeric leaf. Malaysian kitchens also lean on its own regional aromatics, fats and signature spice blends.
Steaks: 52°C / 125°F for rare up to 71°C / 160°F for well done. Ground beef should always reach 71°C / 160°F.