Beef 'Rendang'
with Coconut Rice
We’ve looked to Indonesia for inspiration for this quick and easy curry dish. On the table in just 20 minutes but still bursting with flavour, tender strips of beef are fried with an aromatic thai garnish and rendang paste, before being gently simmered in coconut milk. Served with fluffy coconut basmati rice, the green beans and coriander perfectly round off the dish with a splash of colour.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
240
Beef Strips
200
Coconut Milk
1
Rendang Paste
150
Green Beans
150
Basmati Rice
1
Onion
1
Thai Garnish
1
Coriander
Nutritional information
Utensils
Instructions
a) Add the boiling water to a large saucepan with a pinch of salt and bring to the boil. b) When boiling, add the rice and boil for 8-10 mins before draining in a sieve and returning to the pan with the lid on, off the heat.
a) Meanwhile halve, peel and thinly slice the onion. b) Trim the green beans then chop into thirds. c) Roughly chop the coriander (stalks and all).
a) Heat a splash of oil in a frying pan or wok over medium-high heat. b) Add the onion and stir-fry until starting to soften, 2-3 mins. c) Add the beef strips and stir-fry for 2-3 mins. d) Stir in the rendang paste and Thai garnish and cook for 30 seconds.
a) Stir in the green beans and coconut milk, bring to a simmer and cook, with the lid on (or some foil), stirring occasionally, until thickened, 5-6 mins.
a) Season the rendang with salt and pepper to taste.
a) Serve the rice in bowls topped with the rendang and a sprinkle of chopped coriander. Enjoy!
