Indonesian Beef Rendang

This spicy curry is a budget-friendly option for cold week nights.

0:05 To prep

1:45 To cook

8 Ingredients

EASY Difficulty

4 Servings

• Ingredients
• Nutrition

•  2 tablespoons vegetable oil
•  1kg skirt steak, cut into 3cm pieces
•  1 brown onion, thinly sliced
•  50g packet rendang curry paste (see note)
•  400ml can coconut milk
•  1/2 cup desiccated coconut
•  2 tablespoons ketcap manis
•  lettuce wedges and Rice, to serve

• 
  

• Method
• Notes

1. Step 1
   Heat 2 teaspoons of oil in a deep non-stick frying pan over high heat. Add one-quarter of the steak. Cook for 3 minutes or until browned. Remove to a plate. Repeat 3 times with remaining steak and oil.
2. Step 2
   Add onion to frying pan. Cook, stirring, for 2 minutes or until tender.
3. Step 3
   Add curry paste. Cook for 1 minute or until aromatic. Stir in coconut milk. Return meat to frying pan. Bring to the boil. Reduce heat to medium-low. Simmer, uncovered, for 1 1/4 hours or until tender.
4. Step 4
   Add coconut and ketcap manis. Cook, stirring, for a further 15 minutes or until liquid has evaporated. Serve with lettuce and rice.