Beef Rendang
A delicious dish originating in Indonesia. Spicy, rich and creamy, you will be surprised how easy this tasty recipe is to make. Make it vegetarian by replacing beef with thinly sliced tofu.
Tildalicious tip: using strips of beef sirloin instead of stewing cuts (as in other rendang recipes) means you get all the flavour but you cut the beef cooking time from 3 hours to 3 minutes!
- 0 - 30 Minutes
- Easy
- Serves 2
Method
Ingredients
Ingredients
- 1 pouch of Tilda Coconut rice
- 1 tsp of vegetable oil
- 2 large garlic cloves, crushed
- 15g of fresh ginger, peeled and grated
- 1 lemongrass stalk, bashed
- 200ml of reduced fat coconut milk
- 200ml of beef stock
- 4 heaped tbsp/80g of rendang curry paste
- 300g of beef sirloin, fat trimmed and cut into 0.5cm strips against the grain
- 4 heads/235g of pak choi, steamed
- 1/2 a lime, cut into wedges
- Fresh red chilli, finely chopped (optional)
- 10g of shaved coconut, toasted (optional)
Method
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Heat the oil in a medium frying pan and add the garlic and ginger. Cook for 3 minutes until softened
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Add the lemongrass, coconut milk, stock and rendang paste. Mix to combine then turn up the heat and bring to the boil. Simmer for 8 minutes, stirring occasionally, until reduced by half. Taste and season with salt if needed
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Carefully remove the lemongrass from the sauce and blend until smooth before returning the sauce to the pan. Add the beef strips to the hot sauce and simmer gently for a further 2-3 minutes until the meat is cooked and tender
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Heat the Tilda Coconut rice according to pack instructions. Steam the Pak Choi for 2 minutes until wilted
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Top the hot rice with the beef strips and pour over the curry sauce. Serve with the steamed pak choi alongside. Garnish with lime wedges, red chilli and toasted coconut shavings (if using)
