Indonesian Beef Rendang
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Indonesian Beef Rendang

Indonesian Beef Rendang

with Basmati Rice

Rendang is one of the national dishes of Indonesia! Its tender, caramelized beef seasoned with lemon grass and spices is the star of the show! Served over fluffy basmati rice to capture all that tasty sauce !

Tags:
New
•Discovery
Allergens:
Soy
•Sulphites
•Wheat

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

250 g

Ground Beef

¾ cup

Basmati Rice

1 unit(s)

Lemongrass

1 unit(s)

Coconut Milk

1 tsp

Ground Cinnamon

1 unit(s)

Sweet Bell Pepper

1.5 tsp

Cumin-Turmeric Spice Blend

2 tbsp

Ginger-Garlic Puree

1 unit(s)

Lime

1 unit(s)

Beef Broth Concentrate

7 g

Cilantro

1 unit(s)

Shallot

1.5 tsp

Soy Sauce

(Contains Soy, Sulphites, Wheat)

Not included in your delivery

1 tbsp

Oil*

0.06 tsp

Salt*

0.06 tsp

Pepper*

½ tsp

Sugar*

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Nutrition Values

Calories880 kcal
Fat45 g
Saturated Fat26 g
Carbohydrate84 g
Sugar10 g
Dietary Fiber8 g
Protein36 g
Cholesterol75 mg
Sodium570 mg
Trans Fat0.5 g
Potassium850 mg
Calcium100 mg
Iron10 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Medium Pot
•Measuring Spoons
•Zester
•Large Non-Stick Pan

Cooking Steps

Start rice
1

Before starting, wash and dry all produce. Add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat. Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove from heat. Set aside, still covered.

Prep
2

Peel, then mince shallot. Core, then cut pepper into 1/4-inch pieces. Zest, then juice half the lime. Cut remaining lime into wedges. Remove outer layer of lemongrass, then quarter crosswise. Using the back of a spoon or a heavy pot, forcefully tap lemongrass to bruise.

Cook beef and veggies
3

Heat a large non-stick pan over medium-high heat. When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then beef, shallots and peppers. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.**

Cook aromatics
4

Add Cumin-Turmeric Spice Blend, ground cinnamon, ginger-garlic puree, lemongrass, soy sauce, 1/2 tsp (1 tsp) sugar and beef broth concentrate to the same pan. Cook, stirring often, until fragrant, 1-2 min.

Finish rendang
5

Reduce heat to medium-low. Add coconut milk and season with salt and pepper. Cook stirring often until sauce thickens slightly, 3-4 min. Meanwhile, roughly chop cilantro.

Finish and serve
6

Fluff rice with a fork, then stir in lime zest and season with salt.Carefully remove, then discard lemongrass stalk from beef rendang. Add lime juice and stir to combine. Divide rice between bowls. Top with beef rendang. Sprinkle cilantro over top. Squeeze a lime wedge over top if desired.

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