Beef Rendang
Ingredients
240 grams
British Beef Mince
1 unit(s)
Cinnamon Stick
20 grams
Caramelised Red Onion Relish
25 milliliter(s)
Fish Sauce
25 grams
Ginger
400 milliliter(s)
Coconut Milk
30 grams
Black Olives
unit(s)
Garlic Clove
1 unit(s)
Red Chilli
2 tsp
Ground Turmeric
175 grams
Basmati Rice
150 grams
Baby Bok Choy
unit(s)
Red Onion
1 bunch(es)
Coriander
1 unit(s)
Lemongrass
Not included in your delivery
350 milliliter(s)
Water for the Rice
Instructions
Pop a large frying pan on medium-high heat. Shape the beef mince into small lumps of about 2 cm with your hands and add them to the pan with a splash of oil. Fry the beef for 5-7 mins until nicely browned. Turn half way through to make sure it browns evenly (see picture).
As the beef cooks you can get on with the rest of your prep. Pop the water specified in the ingredients table into a pot and add a pinch of salt and half of the lemongrass. Bring to the boil on high heat. When the water is boiling, add the basmati rice, pop the lid on, lower the heat to medium and cook for 10 mins. After 10 mins, remove the pot from the heat and leave to the side for another 10 mins. The rice will finish cooking in its own steam.
Cut the red onion in half through the root, peel and then chop into ½cm chunks (or as small as you can). Add this to your beef and give your beef a stir. Cook for 3 mins or until softened. Lower the heat if your beef is nicely browned.
Next, peel and grate the ginger and garlic (or use a garlic press for the garlic if you have one). Add these to your beef along with the cinnamon stick, leftover lemongrass stick and the turmeric. Cook for 1 minute and then add the coconut milk. Bring up to the boil and then reduce the heat to low. Let your beef bubble away for 10 mins or until the sauce had reduced by half and thickened up nicely.
Separate the coriander stalks from the leaves. Finely chop your stalks and add them to the beef. Roughly chop your leaves and keep to one side.
Remove the seeds from the red chilli and then cut widthways into thin slices. Remove the roots from the bottom of the baby bok choy and then separate the leaves. Cut any big leaves in half so as they are easy to eat. Add the bok choy to the curry and cook for 3 mins.
When your curry sauce is ready and the bok choy has wilted, give it a taste and add red chilli and fish sauce to taste. When you are happy with the seasoning stir in the chopped coriander leaves and get ready to serve!
Remove the lemongrass from your rice and then fluff it up with a fork. Taste and add a pinch more salt if it needs it.
Spoon the rice into your bowls and make a well in the middle. Spoon in your rendang curry and enjoy!
Explore Similar Recipes
