Beef Rendang

Quick and easy, this Asian inspired curry packs a punch of flavour!

The ingredient of Beef Rendang

• 1 tablespoon peanut oil
• 500g beef rump steaks trimmed
• 1 medium red onion finely chopped
• 1 cup shredded coconut
• 2 tablespoons thai red curry paste
• 400g can coconut cream
• 1 cup massel beef stock
• 2 tablespoons fish sauce
• 1 tablespoon lime juice
• steamed white rice to serve
• lime wedges to serve
• fresh coriander leaves to serve

The Instruction of beef rendang

• heat half the oil in a large frying pan over high heat cook beef for 4 minutes each side for medium or until cooked to your liking transfer to a plate cover to keep warm
• add onion and coconut to pan cook stirring occasionally for 5 minutes or until onion has softened add curry paste cook stirring for 1 minute or until fragrant add coconut cream stock and fish sauce bring to the boil reduce heat to medium low simmer for 30 minutes or until sauce has thickened stir in lime juice
• thickly slice beef return to pan simmer for 1 to 2 minutes or until just heated through serve with rice lime wedges and coriander

Nutritions of Beef Rendang

calories: 574 317 calories
calories: 46 grams fat
calories: 31 grams saturated fat
calories: 8 grams carbohydrates
calories: 7 grams sugar
calories: n a
calories: 30 grams protein
calories: 78 milligrams cholesterol
calories: 1660 7 milligrams sodium
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calories: nutritioninformation