Beef rendang

Beef rendang

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  • 0:15 Prep
  • 0:17 Cook
  • 4 Servings
  • Capable cooks

Quick and easy, this asian inspired curry packs a punch of flavour!

Featured in
Indonesian recipes, Beef recipes

Ingredients

  • 1 tablespoon peanut oil
  • 500g beef rump steaks, trimmed
  • 1 medium red onion, finely chopped
  • 1 cup shredded coconut
  • 2 tablespoons Thai red curry paste
  • 400g can coconut cream
  • 1 cup Massel beef stock
  • 2 tablespoons fish sauce
  • 1 tablespoon lime juice
  • Steamed white rice, to serve
  • Lime wedges, to serve
  • Fresh coriander leaves, to serve

Method

  • Step 1
    Heat half the oil in a large frying pan over high heat. Cook beef for 4 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover to keep warm.
  • Step 2
    Add onion and coconut to pan. Cook, stirring occasionally, for 5 minutes or until onion has softened. Add curry paste. Cook, stirring, for 1 minute or until fragrant. Add coconut cream, stock and fish sauce. Bring to the boil. Reduce heat to medium-low. Simmer for 30 minutes or until sauce has thickened. Stir in lime juice.
  • Step 3
    Thickly slice beef. Return to pan. Simmer for 1 to 2 minutes or until just heated through. Serve with rice, lime wedges and coriander.

  • Low carb
  • Low sugar

Nutrition

  • 2403 kj

    Energy

  • 46g

    Fat Total

  • 31g

    Saturated Fat

  • 5g

    Fibre

  • 30g

    Protein

  • 78mg

    Cholesterol

  • 1660.7mg

    Sodium

  • 7g

    Carbs (sugar)

  • 8g

    Carbs (total)

All nutrition values are per serve

Notes

Variation: You could add 1 thickly sliced red capsicum, 1 thinly sliced zucchini and 1 thinly sliced carrot with the curry paste in step 2.

  • Author: Kirrily La Rosa
  • Image credit: Ben Dearnley
  • Publication: Super Food Ideas

Source: taste.com.au

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