Name: Beef Rendang
Prep time: 10 min
Cook time: 120 min
Yield: Makes 4
Cuisine: South East Asian
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

Tender meat simmered in an aromatic lemongrass and coconut sauce! Tastes even better the next day – if there’s any to spare!

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Makes 4

Prep Time 10 minutes

Cook Time 1 ½ - 2 hours

Easy

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: Average Quantity per Serving

Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.

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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.