balinese beef rendang in a bowl — **Beef Rendang** is an Indonesian beef stew featuring tender cuts of beef and aromatic spices in a hearty sauce. This Balinese version is the cousin of the Indonesian and Malaysian dish, which is brighter and lighter with a tropical edge!

Watch How to Make This Bali Beef Rendang Recipe Here:

If you want to imagine that you’re at the sun-kissed shores of Bali without leaving your kitchen, then look no further! This easy stovetop Balinese Rendang recipe is not just a meal; it's an experience brimming with rich South Asian flavors and aromatic spices. Renowned for its tender beef and hearty sauce, this version offers a vibrant twist on the traditional Indonesian and Malaysian classic. If you’re in search for a new special meal to serve for your loved ones, then I guarantee you’ll find joy in preparing this dish—complete with a video guide to help you every step of the way. If you’ve always wanted to be transported to Bali and for it to no longer be a destination unseen, then be sure to prepare this mouthwatering rendang as part of Live to Cook one-month challenge! Be sure to start your cooking journey for free today by signing up to my email newsletter, plus you’ll never miss an exciting recipe idea!

Check out the video to follow along with all the steps we’ll take from making the spicy paste to completing our royal Balinese beef stew! I would appreciate it if you could subscribe to my YouTube channel and don’t forget to press the bell button to be notified when all of my video recipes are live! Let’s get cooking!

Why You’ll Love This Rendang Daging Bali!

(Almost) a one-pot dish: Besides blending the paste, making this Balinese beef curry only requires one large pot to get everything together!
Ultra Tender Beef: The use of slow-cooked, stewing beef ensures that the meat becomes incredibly tender, promising a delightful texture in every bite.
Incredible Richness: Infused with aromatic spices and a hearty coconut sauce, this recipe captures the essence of Balinese cuisine, offering a vibrant and unforgettable flavor profile that transports you to Bali.
Simplicity: This recipe is designed to be approachable for cooks of all levels. With step-by-step guidance, you can create a restaurant-quality meal at home efficiently!
Versatility: This dish pairs wonderfully with simple sides like steamed rice, allowing the flavors to shine. It can easily adapt to different cooking occasions, from family dinners to entertaining guests.
Make-Ahead Friendly: The Balinese beef curry recipe allows for easy preparation in advance, making it a practical choice for busy weeknights or special gatherings. It’s also freezer-friendly so you can always have this royal curry on hand!

Questions You May Have!

What Is Balinese Beef Rendang Recipe?

Balinese Beef Rendang (pronounced “ren-dung”), also known as Rendang Daging Bali, or Beef rendang base genep, is a beef stew that is inspired by Indonesian and Malaysian recipes. At its core, rendang consists of sautéeing beef until it’s juicy and tender, and slow cook it in a spicy and flavourful coconut sauce. Seconds will definitely be desired! It is truly a royal curry, and it is praised as being one of the most exquisite dishes all across the globe! This reminds me of the Indian butter chicken, a hearty and rich dish that’s essential to serve at major celebrations, such as weddings!

The difference between the Balinese adaptation compared to the Indonesian/Malaysian recipe is that this variation has more tropical flavours, which comes from the spice paste used in this recipe, called base genep, pronounced “bah-SEH guh-NEP”. This Indonesian yellow spice paste truly packs in a punch that you’ll love! Additionally, the Indonesian and Malaysian recipe is a dry curry, but today we’ll be preparing a saucy gravy. As you can see from an image search, this version features a smooth yellow sauce, and the Indonesian/Malaysian version is dark brown and chunky.

Now don’t be worried when you soon see the ingredient list! Yes, there’s quite a lot going on here, but the fact that we just need to blend ingredients for the spice paste together and then everything comes down to searing the beef and making the sauce, it’s worth all the prep work, and that large ingredient list really does have a purpose!

What Meat To Use for This Beef Rendang Recipe

We want to actually use a cheap cut of beef for this dish because they’re the best for slow cooking! Since we’ll be cooking this dish low and slow, it would be a shame to use an expensive cut of beef since it will break down throughout the cooking. Cheap cuts of beef give you that tenderness where you can easily shred the meat.

Here are some options that you can pick from:

Stewing beef: This is what I’ll be using here, and I bought it because it had a good sale! The chunks are nice and big and the end product is some extremely tender meat!
Beef short ribs: These will be a step up and truly make this meal special!
Beef chuck: Affordable and delicious.

Is This Rendang Daging Bali Spicy?

Yes, I will not sugar coat it and admit that this is quite a spicy dish! However, you can reduce the amount of heat by reducing the number of red chilies you’ll add in the paste. Additionally, you can add extra coconut milk as desired to balance out the heat.

What are The Key Ingredients?

There are a few of ingredients that make this rendang truly special and allow for this dish to shine! However, I know many of us don’t have access to the ingredients, and I want to highlight what substitutions can be made in a typical Western kitchen. I give more information in my free guide to explore your potential in the kitchen, Make Cooking Fun!!, how if there is a suitable substitution that you already have on hand, then use it! With that, here is a substitution list with everyday ingredients that you’re likely to already have:

Galangal: This is a root that is part of the ginger family, and it is used both for cooking and medicinal uses in Indonesia. However, it’s not as spicy and you’ll notice more citrusy and peppery hints compared to ginger. For the base genep, I’m using double the amount of ginger you would typically use to account for the lack of galangal.
Coriander seeds: Typically coriander seeds are used in this recipe, but I ran out of them and rarely use whole coriander seeds, so I didn’t want to buy more. Actually, the last of my coriander seeds were used to make freshly ground coriander, so that is my substitution!
Nuts: Typically macadamia nuts are used for the spice paste, but I’ll be using roasted cashews.
Kaffir lime leaves: I once had dried ones, but they got quite old since I didn’t use them much. I’m substituting these with two bay leaves and lime zest from half a lime.
Palm sugar: This is the traditional choice to balance out the heat in the dish, but light brown sugar is what I used as the sweetener here.

Is This Beef Rendang Bali-Style Recipe Healthy?

I would consider this dish to be an excellent meal and definitely a healthy option when it’s prepared mindfully. Thanks to the beef here, the dish is rich in iron and protein. Furthermore, we will be reducing the calories by using light coconut milk and by using half the amount that would be typically used. Don’t worry, we’re not going to lose flavour! Instead, we will replace the coconut milk with some extra beef broth. I found that this really deepened the flavours of the gravy even more!

Additionally, substituting certain ingredients, such as opting for low-sodium options, further enhances its health profile. Moreover, the dish is versatile and can be adapted to meet various dietary needs, being gluten-free and dairy-free if certain sauces are replaced accordingly. Including fresh ingredients like cilantro adds additional nutrients, making this dish a great choice for a balanced diet.

Dietary Information

This recipe is…

Gluten-free: If using a gluten-free soy sauce or fish sauce.
High in protein
Low in carbs
Low in sugar
Dairy-free
Lactose-free

Tools Needed to Make This Easy Beef Rendang Recipe

Ingredients for Bali Rendang

The FULL PRINTABLE recipe card has all ingredients and their quantities, so be sure to scroll to the bottom of this post or press the “Jump to Recipe” button to save the recipe for later! You can also use the card to scale the recipe based on how many portions you’re looking to make so that you have the right amount of meat to make sure everyone is satisfied! By default, this recipe uses about a pound and a half of beef.

For the Spice Paste (Base Genep)

Garlic cloves
Ginger
Shallots
Dried red chilies: You can use any kind of dried red chilies or even fresh red chilies. I chose to use arbol chilies.
Ground nutmeg
Ground coriander: Or whole coriander seeds.
Black peppercorns
Turmeric: I’ll be using ground turmeric here, but you could also use fresh turmeric root.
Lemongrass: Only the white parts.
Salt: Key to bring out all the aromatic flavours in the paste.
Water: Lukewarm water to assist in forming the dough.
Vegetable oil: We’ll add just a touch to help all the ingredients blend together. You can use any neutral oil such as canola oil, grapeseed oil or sunflower oil.

For the Rendang

Beef: Stewing beef will be used here.
Vegetable oil: A little bit for sautéing the meat and the spice paste.
Beef broth: A carton of beef broth will be just fine, but my personal preference is to use Better than Bouillon beef paste mixed with water. I find the flavour is much more potent than broth in the carton!
Coconut milk: To make the dish lower in calories, I’m using light coconut milk.
Bay leaf
Lime: We will use the zest of half a lime to replace the kaffir lime leaves combined with the bay leaf. Additionally, we will finish the dish with juice of half a lime.
Cinnamon stick
Brown sugar
Fish sauce: To add umami to the dish, which is a key characteristic of the recipe! If you don’t have a gluten intolerance, you could also use soy sauce.
Salt: Add at the end and adjust to taste.
Cilantro: Freshly chopped for garnish.

How to Make This Balinesse Beef Rendang Recipe

For the Base GEnep (Spice Paste)

Add all spice paste ingredients to a blender or food processor. Add a tablespoon of oil and blend.

You will most likely need additional water or broth to get the blades moving.

Screenshot 2025-10-25 at 10.45.11 AM.jpg

For the Curry

Heat 1 Tbsp oil in a large pan over medium-high heat. Once the pan is hot, keep it high. Sear beef cubes in batches until lightly browned. Flip and sear the other side. Once browned throughout, remove the beef from the pan and set aside in a separate bowl.

In the same pan, reduce the heat to medium. Add the blended paste and cook 5–7 minutes, stirring, until fragrant and slightly darker. You'll know it's done because the colour will darken, and the paste will slide around the pan.

A wooden spoon stirs a yellow spice paste for beef rendang in a stainless steel pan on a stovetop.

Add the beef back to the pan. Stir in coconut milk, beef broth, bay leaves and lime zest (alternatively, kaffir lime leaves if you have them), cinnamon, and brown sugar. Season with salt to taste. Bring to a gentle simmer once everything has been mixed together.

Cover the pan with a lid and simmer for 1½–2 hours, stirring occasionally, until the beef is fork-tender. For more sauce, add in extra broth/stock.

Season with fish sauce or soy sauce, lime juice, and salt. Adjust seasoning to taste.

Ladle into bowls with rice. Garnish with freshly chopped cilantro.

Enjoy!

Tips For the Perfect Rendang Daging Bali

The spice paste shouldn’t burn because there is enough moisture from searing the beef. However, if you are worried, then you can add a splash of water or stock as you cook the paste out.
For a richer dish, you can double the coconut milk and reduce the beef broth by the same amount. You could also use full fat coconut milk, if desired.
You know the dish is done when there is fat floating on the top, which is a result of the fat from the sauce and the beef rendering out.
If you would like some veggies, you can add them when finishing the dish. Some veggies that would be delicious here include green beans, carrots, or baby potatoes.
The longer you simmer the curry and slower you cook the beef, the deeper the flavours will become. You can’t rush this dish, but if you have extra time to give, I recommend slow cooking the curry for as long as you can!
Making a large amount of this dish is definitely recommended! As you store the leftovers in the fridge, the flavours will develop even more with time.

How to store Balinese Beef Rendang

Transfer the curry into airtight containers and store in the fridge. If the curry is still hot ,then store it in the fridge uncovered until it has completely cooled down. With the beef and garlic in this dish, it will stay fresh for about 3 to 4 days.If you can’t finish your leftovers in this time, don’t worry! Luckily, rendang keeps well in the freezer.

Freezing Rendang

You can freeze this dish for up to 3 to 4 months before it will get freezer burnt. Ensure to thaw in the fridge overnight before enjoying.

Reheating

The quickest way to reheat this dish is in the microwave! Simply transfer the contents into a microwave-safe bowl and heat for about 2 to 3 minutes, stirring at 30 second intervals to ensure it is evenly warmed through.

What to Eat With Beef Rendang?

This certainly is a dinner worth royalty! Since there is so much going on in the dish itself, there’s no need to have a complicated side dish! Typically, rice would be served, and I paired mine with Simple Steamed Basmati Rice. If you would like a fusion flair, you can try pairing it with some other rice dishes! Here are some Indian and Mexican rice dishes I think would pair well with this beef curry:

holding a bowl of Rendang Daging Bali with rice

I’ve even enjoyed this dish with my Homemade Tandoori Naan!

More Hearty Beef Dishes

Let me know what you think of this recipe in the comments! If you’ve tried this recipe, be sure to post it on social media and tag it with #cookingwithanadi and mention me @cooking.with.anadi. Thank you!

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dinner, beef

Balinese

Yield: 6

Author: Anadi

Easy Stovetop Balinese Beef Rendang Recipe

Beef Rendang is an Indonesian beef stew featuring tender cuts of beef and aromatic spices in a hearty sauce. This Balinese version is the cousin of the Indonesian and Malaysian dish, which is brighter and lighter with a tropical edge!

Prep time: 15 MinCook time: 2 H & 15 MTotal time: 2 H & 30 M

Cook modePrevent screen from turning off

Ingredients

For the base genep (spice paste)

6–7 shallots, roughly chopped
5 cloves garlic
2 fresh red chilies (I'm using arbol chilies)
1 tsp ground turmeric
2 cm galangal (or ginger)
2 cm fresh ginger
2 stalks lemongrass (white parts only)
1 Tbsp roasted cashews
1 tsp ground coriander
½ tsp black peppercorns
½ tsp ground nutmeg
1 Tbsp vegetable oil (or any neutral oil), for blending
water, as required

For the Rendang Daging Bali

1 Tbsp vegetable oil (or any neutral oil)
750 g (1½ lb) beef chuck or stewing beef, cut into 1-inch cubes
200 mL (½ can) light coconut milk
1 Cup beef broth or 1 1/2 tsp Better than Bouillon paste + 1 1/2 Cups water
1 bay leaf and zest of ½ a lime (or 2 kaffir lime leaves)
1 small cinnamon stick
1 Tbsp brown sugar
1 Tbsp fish sauce or soy sauce
juice of 1/2 lime
salt to taste
freshly chopped cilantro, for garnish
Simple Basmati Rice, for serving

Instructions

Add all spice paste ingredients to a blender or food processor. Add a tablespoon of oil and blend. You will most likely need additional water or broth to get the blades moving.
Heat 1 Tbsp oil in a large pan over medium-high heat. Once the pan is hot, keep it high. Sear beef cubes in batches until lightly browned. Flip and sear the other side. Once browned throughout, remove the beef from the pan and set aside in a separate bowl.
In the same pan, reduce the heat to medium. Add the blended paste and cook 5–7 minutes, stirring, until fragrant and slightly darker. You'll know it's done because the colour will darken, and the paste will slide around the pan.
Add the beef back to the pan. Stir in coconut milk, beef broth, bay leaves and lime zest (alternatively, kaffir lime leaves if you have them), cinnamon, and brown sugar. Season with salt to taste. Bring to a gentle simmer once everything has been mixed together.
Cover the pan with a lid and simmer for 1½–2 hours, stirring occasionally, until the beef is fork-tender. For more sauce, add in extra broth/stock.
Season with fish sauce or soy sauce, lime juice, and salt. Adjust seasoning to taste.
Ladle into bowls with rice. Garnish with freshly chopped cilantro. Enjoy!