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Beef 'Rendang'

Beef 'Rendang'

with Coconut Rice

Rapid
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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.

Allergens:Milk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time20 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

150 grams

Basmati Rice

1 unit(s)

Onion

1 pack(s)

Green Beans

1 bunch(es)

Coriander

250 grams

Beef Steak Strips

1 pot(s)

Rendang Paste

(ContainsMilk)

1 pot(s)

Thai Garnish

1 tin(s)

Coconut Milk

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3360 kJ
Energy (kcal)803 kcal
Fat40.0 g
of which saturates29.0 g
Carbohydrate76 g
of which sugars12.0 g
Protein32 g
Salt1.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Saucepan
Lid
Cutting board
Knife
Frying Pan
Bowl
Instructionsarrow up iconarrow up icon
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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.

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).

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.

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.

5

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

6

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