Indonesian-Inspired Beef Rendang Coconut Skillet

Ingredients

• 1 1/2 pounds beef chuck, cut into 1 1/2-inch pieces
• 3/4 teaspoon kosher salt
• 1 tablespoon neutral cooking oil
• 1 medium yellow onion, finely chopped
• 4 garlic cloves, finely chopped
• 1 tablespoon finely grated fresh ginger
• 1 lemongrass stalk, tender inner portion finely chopped
• 2 tablespoons sambal oelek
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1 can full-fat coconut milk, 13.5 ounces
• 1/2 cup low-sodium beef broth
• 1 tablespoon brown sugar
• 2 makrut lime leaves, optional
• 1 tablespoon fresh lime juice
• 4 cups cooked jasmine rice
• Fried shallots and thinly sliced red chile, for serving

Steps

1. Pat the beef dry and season it with salt. Heat the oil in a wide heavy skillet over medium-high heat and brown the beef in two batches, about 6 minutes per batch. Transfer it to a plate.
2. Reduce the heat to medium. Add the onion and cook for 5 minutes. Stir in the garlic, ginger, lemongrass, sambal, coriander, cumin, and turmeric and cook for 1 minute.
3. Return the beef to the skillet. Add the coconut milk, broth, brown sugar, and optional lime leaves and bring to a gentle simmer.
4. Cook uncovered over medium-low heat for 50 to 55 minutes, stirring more frequently as the liquid reduces, until the beef is tender and coated in a thick dark sauce.
5. Remove the lime leaves and stir in the lime juice. Taste and add salt if needed.
6. Serve the beef with jasmine rice and finish with fried shallots and sliced chile.

Allergen note: Contains coconut. Check the sambal and broth labels for additional allergens.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.