All Recipes

Beef rendang

Prep

0-15 mins

Total

2 HRS 10 MIN

Servings

4 Servings

Ingredients

1 tbsp

Oil

2 

Medium onions, chopped

3 cloves

Garlic, crushed

1 tsp

Minced fresh ginger

1-2 

Red chillies, deseeded and finely chopped

2 tsp

Gregg's lemongrass powder

1 tsp

Gregg's ground cumin

1 tsp

Gregg's ground turmeric

1/2 tsp

Salt

500 g

Stewing beef, cut into 1.5cm pieces

400 ml

Can coconut milk

Instructions

Step 1

Heat oil in a lidded pan. Add onions, garlic, ginger and chilli and cook over a low heat until onions soften. Add Gregg's Lemongrass Powder, Gregg's Ground Cumin, Gregg's Ground Turmeric and salt. Stir and cook a further minute.

Step 2

Add beef and mix to coat the meat in the spices. Pour over coconut milk. Stir. Cover and simmer for 1 ½ hours or until meat is tender. Remove lid and increase heat to reduce sauce until it is thick and just coats the meat. Serve with rice and steamed green beans.

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