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Beef Rendang and Rice

Beef Rendang and Rice

Rendang is a traditionally a slow cooked meat stew originating from West Sumatra, Indonesia. The cooking method spread throughout the Malay archipelago as a way of preserving meat in a tropical environment.

Rendang refers to the cooking method and does not pertain to the dish itself.

    This combination does not exist.

    Thai Red Curry Paste 5.0 grams

    Thai Red Curry Paste
    Jasmine Rice 50.0 grams

    Jasmine Rice
    Coconut Milk 100.0 ml

    Coconut Milk
    Kaffir Lime Leaves 1.0 grams

    Kaffir Lime Leaves
    Coriander 1.0 grams

    Coriander
    Pad Thai Sauce by Let's Cook 20.0 ml

    Pad Thai Sauce by Let's Cook
    Beef Cubes 180.0 grams

    Beef Cubes
    • Time : 25.0 mins
      • |
    • Calories: 435.0 kcal
      • |
    • Protein : 38.0 g
      • |
    • Fat : 10.0 g
      • |
    • Carb. : 48.0 g
    : Your Kitchen Essentials
    Utensil: Pot for the Rice | Pan for the Beef |
    Pantry: Salt | Pepper | Your preferred cooking oil |
    : Prepare the Ingredients
    - Get the beef out of the fridge at least 15 minutes before cooking. Pat the beef dry with a kitchen towel.
    - Rice: Wash under running water. Then soak in water for 15 minutes.

    Wash and dry the vegetables prior to chopping (as required):
    - Coriander: pluck the leaves or chop finely
    - Kafir Lime Leaves: just wash and dry.
    : Make the Rendang
    Heat a pan on high heat. Season the beef liberally with salt and pepper. Once the pan is hot, add some cooking oil. Then sear the beef cubes and set them aside on a plate. Lower the heat and add the red curry paste to the pan. Let it sautee for a minute before adding the Pad Thai sauce. Make sure they both mix well before returning the beef to the pan. Coat the beef with the sauce. Add the coconut milk, crush the kaffir lime leaves and add them to the stew.

    Bring the stew to a simmer, cover and let it cook slowly for about 30 minutes. Garnish the rendang with coriander leaves just before serving.
    : Make the Rice, Plate and Serve
    Rice (g) : Water (ml) | 50g : 100ml | 100g : 200ml | 150g : 300ml | 200g : 400ml | 250g : 500ml | 300g: 600ml |

    Put the rice into a pot with water. Bring it to a boil, then down to a simmer. Allow it simmer gently for 15 minutes, keep an eye on the rice. Once the rice is done, turn off the heat and let it steam with its own heat for 5 minutes before serving. Lightly fluff it with a fork if you would like to, prior to serving.

    Plate and Serve:
    Plate the rice, top with rendang and enjoy hot.