Creamy Coconut Beef Rendang

cook 20 mins
  • 250 g (8 oz) Thai jasmine rice (optional)
  • 2 tablespoons vegetable oil
  • 1 tablespoon peeled and finely chopped fresh root ginger
  • 1 bird’s eye chilli, thinly sliced
  • 1 garlic clove, thinly sliced
  • 1 lemon grass stalk, thinly sliced
  • 500 g (1 lb) frying steak, cut into strips
  • 1/2 teaspoon ground cinnamon
  • pinch of ground turmeric
  • juice of 1 lime
  • 400 g (13 oz) can reduced-fat coconut milk
  • 4 tablespoons chopped fresh coriander
  • Cook the rice, if using, according to the packet instructions.
  • Meanwhile, heat the oil in a large, heavy-based frying pan or wok and cook the ginger, chilli, garlic and lemon grass over a medium heat, stirring frequently, for 1–2 minutes until softened but not coloured. Add the beef, increase the heat to high and stir-fry for 5 minutes until browned and cooked through.
  • Stir in the cinnamon and turmeric and cook, stirring, for a few seconds before adding the lime juice and coconut milk. Gently heat, stirring, for 2–3 minutes until the sauce is hot.
  • Serve immediately with the cooked jasmine rice, if using, and scatter with the chopped coriander.
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