Bison Rendang

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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 249.8
  • Total Fat: 9.9 g
  • Cholesterol: 70.3 mg
  • Sodium: 125.8 mg
  • Total Carbs: 13.5 g
  • Dietary Fiber: 1.4 g
  • Protein: 25.5 g

View full nutritional breakdown of Bison Rendang calories by ingredient
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A light version of beef rendang with bison and light coconut milk. Hearty 4oz portions. A light version of beef rendang with bison and light coconut milk. Hearty 4oz portions.
Number of Servings: 3


    12 ozs Bison steaks
    4.5 oz light coconut milk
    .5 cup water
    .5 stick cinnamon
    1 tbsp brown sugar
    1 kaffir lime leaves (if available, otherwise omit) OR I used lime zest
    1 salam leaves (if available, otherwise omit) OR I used Bay leaf
    Salt to taste
    1 tbsp cooking oil

    Spice Paste

    1 stalks lemongrass*
    2 large red chillies (Prik Chi Fa)*
    2 bird chillies (Prik Ki Nu)*
    .5 tsp. black peppercorns
    4 shallots*
    3 cloves garlic
    1 in. knob ginger*
    1 in. galangal*


1) Remove stems from chillies and chop roughly.
2) Peel shallots, garlic, ginger and galangal and chop roughly.
3) Trim Lemongrass if necessary, leaving only the bottom 10 cm / 4 inches. Remove the thick outer layers. Chop roughly.
4) Put all spice paste ingredients into a blender and pulse until a coarse paste is formed.
5) Cut beef into bite-sized cubes.
6) Slice kaffir lime leaves into thin strips.
1) Heat the oil in a pan or wok over high heat until hot, but not smoking.
2) Fry the spice paste for 2 – 3 minutes until fragrant.
3) Add the bison and stir-fry until color changes.
4) Add the rest of the ingredients and bring to a boil, stirring constantly.
5) Reduce the heat to medium-low and simmer, uncovered, for 1 hour.
6) Reduce the heat to low and simmer uncovered for another 30 minutes – 1 hour, stirring occasionally, until beef is very tender.
7) About this time, you will notice that the dish is fairly dry and the oil has separated from the coconut cream. Continue to stir-fry the beef in this oil until it darkens and the oil is absorbed, 15 – 20 minutes.
8) Remove from the heat and serve with steamed rice.

Number of Servings: 3

Recipe submitted by SparkPeople user JOYELYSE.

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