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    You are in: Home / Recipes / Beef Rendang Recipe
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    Beef Rendang

    Beef Rendang. Photo by JustJanS

    1/1 Photo of Beef Rendang

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 5 mins

    20 mins

    1 hrs 45 mins

    JustJanS's Note:

    I found this in a magazine loaned to me by my neighbour. I just happen to have some skirt steak (which the recipe asks for) in my freezer, so will try this soon.

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    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    • 2 tablespoons vegetable oil
    • 2 lbs steak, cut into 3 cm pieces
    • 1 onion, finely chopped
    • 1 (2 ounce) packet rendang curry paste
    • 1 (400 ml) can coconut milk
    • 1/2 cup desiccated coconut
    • 2 tablespoons soy sauce (ketcap manis suggested)

    Directions:

    1. 1
      Heat 2 teaspoons the oil in a deep non-stick pan over high heat.
    2. 2
      Add a quarter of the steak and cook for 3 minutes or until browned.
    3. 3
      Remove to a plate and repeat this 3 times with the remaining steak and oil.
    4. 4
      Add the onion to the pan and cook for 2 minutes or until just tender.
    5. 5
      Add the curry paste and cook for 1 minute or until fragrant.
    6. 6
      Stir in the coconut milk and return the meat to the pan.
    7. 7
      Bring to the boil, then reduce the heat to medium-low and cook uncovered for 1 1/4 hours or until tender.
    8. 8
      Add the coconut and ketcap manis and cook, stirring for a further 15 minutes or until the liquid has evaporated.
    9. 9
      Serve with rice.

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    Ratings & Reviews:

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    Nutritional Facts for Beef Rendang

    Serving Size: 1 (396 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 774.5
     
    Calories from Fat 419
    54%
    Total Fat 46.6 g
    71%
    Saturated Fat 28.2 g
    141%
    Cholesterol 179.1 mg
    59%
    Sodium 693.0 mg
    28%
    Total Carbohydrate 19.6 g
    6%
    Dietary Fiber 6.3 g
    25%
    Sugars 5.6 g
    22%
    Protein 72.1 g
    144%

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