Javanese Beef Rendang-Style Quick Skillet

Ingredients

• 300 g beef chuck, thinly sliced
• 400 ml coconut milk (unsweetened)
• 2 shallots, finely chopped
• 3 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 1 tsp ground coriander
• 1/2 tsp ground cumin
• 1/2 tsp turmeric powder
• 1/4 tsp ground cinnamon
• 1/4 tsp ground black pepper
• 1/8 tsp cayenne pepper (optional)(optional)
• 1 tbsp brown sugar
• 1/2 tsp salt
• 1 tbsp neutral oil
• 1 tbsp lime juice

Instructions

1. 1

   Prep (about 15 minutes): Slice the beef thinly. Chop shallots, mince garlic, and grate ginger. Measure spices and set everything by the stove.

2. 2

   Cook (about 35 minutes): Heat oil in a skillet over medium heat. Sauté shallots until softened (about 3 minutes), then add garlic and ginger and cook 1 minute.

3. 3

   Add spices (coriander, cumin, turmeric, cinnamon, black pepper, and cayenne if using). Stir for 30–45 seconds until fragrant, then add beef and toss to coat.

4. 4

   Pour in coconut milk and add brown sugar and salt. Bring to a gentle simmer, reduce heat to medium-low, and simmer uncovered, stirring occasionally, until the sauce thickens and turns glossy (about 25–30 minutes).

5. 5

   Finish: Stir until the sauce is caramelized and clings to the beef. Turn off heat and stir in lime juice. Rest 2 minutes, then serve.