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Beef Rendang

 Beef Rendang
Prep Time
10 minutes
Cook Time
1 ½ - 2 hours
Servings
4
What You Need
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
½ tsp salt
500 g stewing beef, cut into 1.5cm pieces
400 ml can coconut milk
Make It
Tap or click steps to mark as complete
  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.
  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.

* This recipe has a mild chilli spice heat. To increase the chilli heat add ½-1 tsp Gregg’s Ground Chilli with the other spices.
* Use blade or chuck steak for this recipe.

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