Beef Rendang

READY IN: 2hrs 5mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 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
  • 12
    cup desiccated coconut
  • 2
    tablespoons soy sauce (ketcap manis suggested)
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DIRECTIONS

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