Beef Rendang
A delicious dish originating in Indonesia. Spicy, rich and creamy, you will be surprised how easy this tasty recipe is to make. Make it vegetarian by replacing beef with thinly sliced tofu. Tildalicious tip: using strips of beef sirloin instead of stewing cuts (as in other rendang recipes) means you get all the flavour but you cut the beef cooking time from 3 hours to 3 minutes!
- Time: 30 min
- Servings: 2
Source: Tilda Rice Malta
Ingredients
- pouch Tilda Coconut, Chilli & Lemongrass Rice
- vegetable oil
- large garlic cloves, crushed
- fresh ginger, peeled and grated
- lemongrass, bashed
- reduced fat coconut milk
- beef stock
- heaped tbsp/80g rendang curry paste
- beef sirloin, fat trimmed and cut into 0.5cm strips against the grain
- heads/235g pak choi, steamed
- lime, cut into wedges
- Fresh red chilli, finely chopped
- shaved coconut, toasted