A delicious Beef Rendang originating in Indonesia. Spicy, rich and creamy, you will be surprised how easy this tasty recipe is to make.
Favoured by chefs, rice aficionados, and home cooks for over 50 years, global rice leader Tilda adds two all-new flavours to its Australian roster of ‘ready-to-heat’ varieties.
The new flavours are a welcome addition to Tilda’s range, and include a Firecracker Basmati Rice for those looking for a spice hit as well as Fragrant Jasmine Rice which suits the traditional Asian flavour lovers.
- 1 pouch Tilda Coconut rice
- 1 tsp vegetable oil
- 2 large garlic cloves, crushed
- 15g fresh ginger, peeled and grated
- 1 lemongrass, bashed
- 200ml reduced fat coconut milk
- 200ml beef stock
- 4 heaped tbsp/80g rendang curry paste
- 300g beef sirloin, fat trimmed and cut into 0.5cm strips against the grain
- 4 heads/235g pak choi, steamed
- 1/2 lime, cut into wedges
- Fresh red chilli, finely chopped (optional)
- 10g shaved coconut, toasted (optional)
- Heat the oil in a medium frying pan and add the garlic and ginger. Cook for 3 minutes until softened.
- Add the lemongrass, coconut milk, stock and rendang paste. Mix to combine then turn up the heat and bring to the boil. Simmer for 8 minutes, stirring occasionally, until reduced by half. Taste and season with salt if needed.
- Carefully remove the lemongrass from the sauce and blend until smooth before returning the sauce to the pan. Add the beef strips to the hot sauce and simmer gently for a further 2-3 minutes until the meat is cooked and tender.
- Heat the Tilda Coconut rice according to pack instructions. Steam the Pak Choi for 2 minutes until wilted.
- Top the hot rice with the beef strips and pour over the curry sauce. Serve with the steamed pak choi along-side. Garnish with lime wedges, red chilli and toasted coconut shavings (if using).