A lower-calorie way to make Beef rendang
Beef rendang — slow-cooked with toasted coconut and a lean spice paste
Lean beef slowly absorbs lemongrass, galangal and coconut until the sauce fries down naturally, at about 470 kcal per serving.
Use light coconut milk, simmer uncovered after tenderising and stir more often only when the paste begins to cling. The beef separates with a spoon and is coated in a dark, dry aromatic paste with no free oil.
What changes—and what stays
From fattier beef and full coconut milk can push a serving to 650–820 kcal to 470 calories
Use lean chuck, light coconut milk and toasted coconut for body instead of extra coconut cream. Lemongrass, galangal, turmeric leaf, chilli and toasted coconut layer heat, citrus and nuttiness.
| Part | Conventional | Lighter | Why |
|---|---|---|---|
| Core method | More added fat or a heavier proportion | Use lean chuck, light coconut milk and toasted coconut for body instead of extra coconut cream | Lemongrass, galangal, turmeric leaf, chilli and toasted coconut layer heat, citrus and nuttiness. |
How the flavor stays
Lemongrass, galangal, turmeric leaf, chilli and toasted coconut layer heat, citrus and nuttiness.
A cost rule that survives inflation
Aromatic paste and root vegetables turn 1.4 kilograms of beef into eight rich-tasting portions.
Ingredients for 8
Measure first; timing is part of how this recipe uses less fat.
- 1.4 kglean beef chuck
- 700 mllight coconut milk
- 500 gonion
- 80 glemongrass
- 60 ggalangal
- 35 gginger
- 30 gchilli
- 60 gunsweetened coconut
- 500 gdaikon
- 12 goil
Method
Each step includes heat, a visible cue, and a recovery.
Step 1 · follow the visible cue
Blend and cook the spice paste
Blend aromatics with little water and cook in measured oil until fragrant and darker.
Look for: Paste leaves a clear trail and no longer smells raw.
Step 2 · follow the visible cue
Coat and gently tenderise beef
Add beef, light coconut milk and daikon, then simmer partially covered.
Look for: Beef is almost fork-tender and the liquid has reduced by half.
Step 3 · follow the visible cue
Toast coconut until nutty
Dry-toast unsweetened coconut separately and grind it while warm.
Look for: Coconut is evenly deep gold with no scorched flecks.
Step 4 · follow the visible cue
Cook down to a dry coating
Uncover, add coconut and stir as moisture evaporates and paste grips the beef.
Look for: Beef is tender with a dark clingy coating and no oil pool.
Calories at the same serving size
212 kcal · 31% lower estimated
The estimate uses the listed ingredients divided into 8 servings. Brand labels, trimming, and the amount left in the pan can change the result.
Keep the leftovers in the same spirit
Cool Beef rendang within two hours, refrigerate airtight for up to three days and reheat only the portion needed.
Cool Beef rendang within two hours, refrigerate airtight for up to three days and reheat only the portion needed.
Frequently asked questions
Can Beef rendang be prepared a day ahead?
Yes. Cool it quickly and keep crisp, fresh or delicate components separate until reheating or serving. Cool Beef rendang within two hours, refrigerate airtight for up to three days and reheat only the portion needed.
What is included in the calories for Beef rendang?
The figure covers one of the stated servings from the listed quantities only; extra rice, bread, sauces and drinks are not included. Use lean chuck, light coconut milk and toasted coconut for body instead of extra coconut cream.
- lean beef chuck1.4 kg
- light coconut milk700 ml
- onion500 g
- lemongrass80 g
CaloNote · mobile analysis example
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This uses the real CaloNote meal-detail layout with this recipe’s photo and estimated nutrition. Actual AI results vary with the photo and portion.
Analyze my meal in CaloNoteMethod and sources
Recipe development and nutrition review: CaloNote Editorial
This editorial recipe uses ingredient-level nutrition estimates and reviewed cooking principles. It is not represented as physically test-cooked, and nutrition is approximate.
- Singapore Health Promotion Board — Energy and nutrient composition
- HealthHub Singapore — My Healthy Plate
Published and last reviewed: August 25, 2026
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