Beef Rendang Recipe

March 3, 2015 / by Mustapa Jaffar

Ingredients: Serves 2

450gm Gravey of Chuck Steak cut into 3cm cubes

2 Tablespoons canola oil

1 bottle The Malaya Rendang Sauce (180gm)

125ml water

½ teaspoon of salt or to taste

¼ teaspoon of chilli powder (optional)



  1. In a medium saucepan (3 litre), heat canola oil and seal the beef.
  2. Transfer the beef to a small saucepan with a tight fitting lid, add 180g of Rendang Sauce, 125ml water and chilli powder (optional).
  3. Place the saucepan (with lid on) on the smallest available jet on the stove, reduce heat to the lowest possible setting and simmer for 1¼ hours.
  4. Remove lid and cook for a further 15 minutes, or until beef is tender and sauce is at the desired consistency. Water can be added to stop the sauce from sticking to the saucepan.
  5. Season with salt to taste.
  6. Serve with steamed rice and/or roti canai.


Category: Rendang

Malaya Sauce Recipes

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