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Indonesian Recipes

Beef 'Rendang'

Beef 'Rendang'

Beef 'Rendang'

with Coconut Rice

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We’ve looked to Indonesia for inspiration for this quick and easy curry dish. On the table in just 20 minutes but still bursting with flavour, tender strips of beef are fried with an aromatic thai garnish and rendang paste, before being gently simmered in coconut milk. Served with fluffy coconut basmati rice, the green beans and coriander perfectly round off the dish with a splash of colour.

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total20 minutes

Active 15 minutes

DifficultyMedium

Ingredients

serving amount

240

Beef Strips

200

Coconut Milk

1

Rendang Paste

150

Green Beans

150

Basmati Rice

1

Onion

1

Thai Garnish

1

Coriander

Nutritional information

Energy (kcal)803 kcal

Energy (kJ)3360 kJ

Fat40 g

of which saturates29 g

Carbohydrate76 g

of which sugars12 g

Protein32 g

Salt1 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Medium Saucepan

•Lid

•Chopping Board

•Knife

•Grill Pan

•Bowl

Instructions

Cook the Rice

1

a) Add the boiling water to a large saucepan with a pinch of salt and bring to the boil. b) When boiling, add the rice and boil for 8-10 mins before draining in a sieve and returning to the pan with the lid on, off the heat.

Prep Time

2

a) Meanwhile halve, peel and thinly slice the onion. b) Trim the green beans then chop into thirds. c) Roughly chop the coriander (stalks and all).

Fry the Beef

3

a) Heat a splash of oil in a frying pan or wok over medium-high heat. b) Add the onion and stir-fry until starting to soften, 2-3 mins. c) Add the beef strips and stir-fry for 2-3 mins. d) Stir in the rendang paste and Thai garnish and cook for 30 seconds.

Simmer the Curry

4

a) Stir in the green beans and coconut milk, bring to a simmer and cook, with the lid on (or some foil), stirring occasionally, until thickened, 5-6 mins.

Season

5

a) Season the rendang with salt and pepper to taste.

Serve

6

a) Serve the rice in bowls topped with the rendang and a sprinkle of chopped coriander. Enjoy!

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