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Beef 'Rendang'

Beef 'Rendang'

with Coconut Rice
4.0(281)
Recipe Development Team
Recipe Development TeamUpdated on October 20, 2023
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Calories
: 
803 kcal
Protein
: 
32g protein
Total
: 
20 minutes
Difficulty
: 
Medium
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

240

Beef Strips

200

Coconut Milk

1

Rendang Paste

150

Green Beans

150

Basmati Rice

1

Onion

1

Thai Garnish

1

Coriander

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.
•Medium Saucepan
•Lid
•Chopping Board
•Knife
•Grill Pan
•Bowl

Instructions

PDF
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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