Beef Rendang

Ingredients

Ingredient	Amount	Unit
Basmati Rice	300	grams
Onion	2	unit(s)
Green Beans	2	pack(s)
Coriander	2	bunch(es)
Beef Steak Strips	500	grams
Rendang Paste	2	pot(s)
Thai Garnish	2	pot(s)
Coconut Milk	2	tin(s)

Instructions

Step 1

Instruction

a) Pour the water from the kettle into a large saucepan and bring back to the boil. b) When boiling, add the rice and cook for 8-10 mins before draining in a sieve and returning to the pan with the lid on, off the heat.

Step 2

Instruction

a) Meanwhile halve, peel and thinly slice the onion. b) Trim the green beans then chop into thirds. c) Roughly chop the coriander (stalks and all).

Step 3

Instruction

a) Heat a splash of oil in a frying pan or wok over medium-high heat. b) Add the onion and stir-fry until starting to soften, 2-3 mins. c) Add the beef strips and stir-fry for 2-3 mins. d) Stir in the rendang paste and Thai garnish and cook for 30 seconds.

Step 4

Instruction

a) Stir in the green beans and coconut milk, bring to a simmer and cook, with the lid on (or some foil), stirring occasionally, until thickened, 5-6 mins.

Step 5

Instruction

a) Season the rendang with salt and pepper to taste.

Step 6

Instruction

a) Serve the rice in bowls topped with the rendang and a sprinkle of chopped coriander. Enjoy!

Difficulty

Totally Doable (Level 2)

Nutrition

Item	Amount	Unit
Calories	1596	kcal
Protein	80	g

Allergens

Milk