Low Sodium Beef Rendang

Transform your kitchen into a fragrant paradise with this Low Sodium Beef Rendang, a healthier take on the traditional Indonesian slow-cooked beef dish. Crafted with tender chunks of beef chuck, creamy coconut milk, and an aromatic blend of spices like coriander, turmeric, and cumin, this recipe delivers all the rich, savory flavors of classic rendang without the excess sodium. Toasted shredded coconut and kaffir lime leaves elevate the dish with nutty and citrusy notes, while a splash of low sodium soy sauce or salt substitute provides just the right amount of seasoning. Perfect for pairing with steamed rice, this slow-cooked masterpiece is ideal for anyone looking to enjoy a comforting yet heart-conscious meal. Whether you’re drawn by the tender texture, bold spices, or health-conscious twist, this low sodium beef rendang is guaranteed to impress!

Nutriscore Rating: 65/100

Prep Time:25 mins

Cook Time:180 mins

Total Time:205 mins

Servings: 6

Ingredients

• 2 pounds Beef chuck, cut into 2-inch cubes
• 2 cups Coconut milk
• 0.5 cup Unsweetened shredded coconut
• 6 units Shallots, roughly chopped
• 4 units Garlic cloves
• 1 inch Fresh ginger, peeled and chopped
• 1 inch Galangal, chopped (or additional ginger if unavailable)
• 2 units Lemongrass stalks, white part only, finely sliced
• 2 units Red chili peppers, deseeded and chopped
• 1 teaspoon Ground coriander
• 1 teaspoon Ground cumin
• 1 teaspoon Ground turmeric
• 3 units Kaffir lime leaves
• 2 tablespoons Palm sugar (or brown sugar)
• 1 teaspoon Salt substitute or low sodium soy sauce (optional)
• 2 tablespoons Coconut oil
• 1 cup Water

Directions

Step 1

Place the shredded coconut in a pan over medium heat and dry toast until golden brown, stirring occasionally. Remove from heat and let it cool.

Step 2

In a blender or food processor, combine the shallots, garlic, ginger, galangal, lemongrass, chili peppers, coriander, cumin, and turmeric. Blend until you have a smooth paste.

Step 3

Heat coconut oil in a large pot over medium heat. Add the spice paste and sauté for 5-7 minutes until fragrant.

Step 4

Add the beef cubes to the pot and stir to coat them in the spice mixture.

Step 5

Pour in the coconut milk and water, and add the kaffir lime leaves, palm sugar, and salt substitute or low sodium soy sauce if using.

Step 6

Stir well, bring the mixture to a gentle simmer, then reduce the heat to low.

Step 7

Let the rendang cook uncovered for about 2.5-3 hours, stirring occasionally, until the meat is tender and the liquid has reduced to a thick, rich consistency.

Step 8

Stir in the toasted shredded coconut, mixing well to combine and allow any remaining liquid to evaporate.

Step 9

Once the oil starts to separate and the rendang appears dark brown, remove from heat. Adjust seasoning if necessary.

Step 10

Serve hot with steamed rice, garnished with extra kaffir lime leaves if desired.

Nutrition Facts

Serving size	(1797.5g)

Amount per serving	% Daily Value*
Calories	3141.0

Total Fat 238.4g	0%
Saturated Fat 120.3g	0%
Polyunsaturated Fat 0.5g
Cholesterol 725.7mg	0%
Sodium 944.1mg	0%
Total Carbohydrate 93.2g	0%
Dietary Fiber 10.4g	0%
Total Sugars 61.6g
Protein 178.4g	0%

Vitamin D 0IU	0%
Calcium 231.7mg	0%
Iron 30.4mg	0%
Potassium 3539.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 66.4%

Protein: 22.1%

Carbs: 11.5%