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Beef Rendang and Cauliflower Rice

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    Thai Red Curry Paste 5.0 grams

    Thai Red Curry Paste

    Coconut Milk 100.0 ml

    Coconut Milk

    Cauliflower 200.0 grams

    Cauliflower

    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 : 20.0 mins
    • |
    • Calories: 304.0 kcal
    • |
    • Protein : 39.0 g
    • |
    • Fat : 10.0 g
    • |
    • Carb. : 13.0 g
    : Your Kitchen Essentials
    Utensil: Saucepan for the Rice | Pan for the beef | Grater |
    Pantry: Salt | Pepper | Your preferred cooking oil or coconut oil if you can |
    : Prepare the Ingredients
    - Get the beef out of the fridge at least 15 minutes before cooking. Pat the beef dry with a kitchen towel.

    Wash and dry the vegetables prior to chopping (as required):
    - Cauliflower - Grate it and pat it dry with a kitchen towel. This helps remove the excess moisture and makes the cauliflower more rice like
    - Coriander - chop roughly.
    : 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 Thai red curry paste to the pan. Let it sauté 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.
    : Make the Cauliflower Rice, Plate and Serve
    Heat a pan. Then add some cooking oil (about 1 - 3 tbsp depending on the size of your pan). Let the oil warm up a bit before adding the cauliflower.
    Now start sautéing the cauliflower. Set the heat to medium and cover the pan. The “rice” should be done in 5-6 minutes. Season with salt.

    Plate and Serve:
    Plate the rendang and cauliflower rice, garnish with coriander and serve.