Beef Rendang
Tender meat simmered in an aromatic lemongrass and coconut sauce! Tastes even better the next day – if there’s any to spare!
Makes 4
Prep Time 10 minutes
Cook Time 1 ½ - 2 hours
Ingredients
1 Tbsp oil
2 medium onions, chopped
3 cloves garlic, crushed
1 tsp minced fresh ginger
1-2 red chillies, deseeded and finely chopped
2 tsp Gregg's Lemongrass Powder
1 tsp Gregg's Ground Cumin
1 tsp Gregg's Ground Turmeric
½ tsp salt
500g stewing beef, cut into 1.5cm pieces
400ml can coconut milk
NUTRITION INFORMATION | ||
|---|---|---|
| Avg. Quantity per serve | Avg. Quantity per 100g | |
INGREDIENTS
Made with
Method
Step 1
Heat oil in a lidded pan. Add onions, garlic, ginger and chilli and cook over a low heat until onions soften. Add Gregg’s Lemongrass Powder, Gregg's Ground Cumin, Gregg's Ground Turmeric and salt. Stir and cook a further minute. Step 2
Add beef and mix to coat the meat in the spices. Pour over coconut milk. Stir. Cover and simmer for 1 ½ hours or until meat is tender. Remove lid and increase heat to reduce sauce until it is thick and just coats the meat. Serve with rice and steamed green beans. Tips
This recipe has a mild chilli spice heat. To increase the chilli heat add ½-1 tsp Gregg's Ground Chilli with the other spices.
Use blade or chuck steak for this recipe.
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Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1
1 Tbsp oil
2
2 medium onions, chopped
3
3 cloves garlic, crushed
4
1 tsp minced fresh ginger
5
1-2 red chillies, deseeded and finely chopped
6
2 tsp Gregg's Lemongrass Powder
7
1 tsp Gregg’s Ground Cumin
8
1 tsp Gregg’s Ground Turmeric
9
½ tsp salt
10
500 g stewing beef, cut into 1.5cm pieces
11
400 ml can coconut milk
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