Beef Rendang Classic

Beef rendang recipe Activated Phenolics

A favorite comfort dish recipe given a new layer of flavor with Activated Phenolics. Long, slow cooking times don't impact Activated Phenolics.

Prep and Cooking time: 2.5 hours.

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  • 500 grams of stewing beef
  •  4 tsp oil
  • 2 stalks lemongrass (bottom four inches)
  • 3 cm of ginger
  • 3 medium or 2 large garlic cloves
  • 2 small or one medium onions
  • 2 tbsp Activated Phenolics
  • 3 cm galangal, chopped
  • 4 shallots, chopped
  • 1 tsp coriander powder
  • 1 tsp fennel seeds
  • 1 tsp cumin powder
  • 1 cup dry chillies
  • 3 fresh chilli peppers (heat to taste)
  • 1 tbsp tamarind pulp
  • ½ cup hot water
  • 500 ml coconut milk
  • ½ tsp salt
  • 2 tbsp kerisik
  • 1 tbsp gula melaka
  • 2 kaffir lime leaves, central vein removed and sliced very, very thinly
  • carrot and cucumber or green bean for garnish.


  1. Heat a pan on low-medium heat. Add oil.
  2. Clean and flatten the bottom of the lemongrass stalks and saute them in the pan.
  3. Dice ginger, garlic, and onion. Pound together with 2 tbsp Activated Phenolics.
  4. Add ginger mixture to pan and saute until almost translucent.
  5. Pound the galangal and add to the mixture. Continue sauteeing until galangal aroma released.
  6. Pound shallots. Add to sautéing mixture.
  7. Pound chillies together with coriander powder, fennel powder, and cumin powder.
  8. Put the beef in the pot and saute for several minutes, until the beef’s water is released.
  9. Soak tamarind pulp in thehot water.
  10. Add hot water, gula Melaka, coconut milk, salt, kaffir lime leaves, and kerisik to the pot.
  11. Quickly bring to a boil, then reduce the pan to its lowest heat.
  12. Cover and simmer until gravy thickens (about 2 hours). Stir every 15 minutes or so to stop sticking.
  13. When done, garnish with carrot and cucumber or green bean strips, if desired.