Beef Rendang

Name: Beef Rendang
Ingredients: 1 tbsp peanut oil; 1 tbsp grated ginger; 2 1/4 lbs beef top round steak, cut into 3/4-inch cubes; 1 cup rendang curry paste; 2 stalks lemongrass, trimmed; 4 cups chicken stock; 1 cup coconut milk; 1 None birds-eye chili pepper, quartered lengthwise with stem still attached, for garnish; None None Coconut flakes, for garnish

9 ingredients

3 steps

Ingredients

1 tbsp peanut oil
1 tbsp grated ginger
2 1/4 lbs beef top round steak, cut into 3/4-inch cubes
1 cup rendang curry paste
2 stalks lemongrass, trimmed
4 cups chicken stock
1 cup coconut milk
1 None birds-eye chili pepper, quartered lengthwise with stem still attached, for garnish
None None Coconut flakes, for garnish

Directions

1

Heat oil in a large skillet on medium heat. Add ginger and cook for 1 min. Add beef and rendang paste and cook, stirring, for 5 mins, or until fragrant.
2

Bruise lemongrass by squashing with thick edge of a knife blade. Tie in a loose knot and add to beef with stock. Bring to a boil. Reduce heat to low; simmer for 1 hour, or until beef is tender. Stir in coconut milk and simmer for 15 mins, or until meat is very tender and sauce has thickened slightly.
3

Remove lemongrass and serve topped with chili pepper and coconut.