Name: Beef rendang
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6
Ingredients: 2 tablespoon oil; 500 gram beef, diced; 1 onion, thinly sliced; 2 clove garlic, crushed; 1/2 cup (150g) rendang curry paste; 1 cup (250ml) vegetable stock; 1 cup (250ml) coconut milk; 2 carrots, halved and sliced; 1 small eggplant, chopped; 1/4 cup (20g) desiccated coconut, toasted; 200 gram green beans, trimmed and chopped; Salad; 4 green onions, finely sliced; 1/4 cup coriander leaves; 1/4 cup mint leaves; 2 birds eye chillies, finely sliced

Beef rendang

This recipe for beef rendang in a rich lemongrass and coconut sauce is well worth the effort. Cover beef in coconut milk, spices and toasted desiccated coconut to thicken the rich sauce.

Skip to Recipe

Serves 6

Prep

10M

Cook

40M

Total

50M

Ingredients

2 tablespoon oil

500 gram beef, diced

1 onion, thinly sliced

2 clove garlic, crushed

1/2 cup (150g) rendang curry paste

1 cup (250ml) vegetable stock

1 cup (250ml) coconut milk

2 carrots, halved and sliced

1 small eggplant, chopped

1/4 cup (20g) desiccated coconut, toasted

200 gram green beans, trimmed and chopped

Salad

4 green onions, finely sliced

1/4 cup coriander leaves

1/4 cup mint leaves

2 birds eye chillies, finely sliced

Method

1.Heat oil in a large frying pan on high. Brown beef in batches for 2-3 minutes. Set aside.

2.Sauté onions and garlic for 5 minutes. Add curry paste and cook for 1 minute, until aromatic.

3.Return beef to pan with stock, coconut milk, vegetables and desiccated coconut. Bring to boil. Simmer for 20 minutes. Add beans. Simmer for 3-5 minutes.

4.Meanwhile, prepare salad by combining all ingredients. Sprinkle over curry to serve.

If preferred, use a simmer sauce of choice instead of curry paste, stock and coconut milk.
Note

Woman's Weekly Food

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Ingredients

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