Beef Rendang with Lemongrass rice

I am using:

Prep time

15min

Cook time

60min

A new take on a traditional beef rendang curry by infusing our SunRice Long Grain Rice with lemongrass. This dish is not only hearty but fresh and a winner for families.

SunRice Long Grain White Rice

SunRice Long Grain White Rice

* Versatile and light * Grains remain separate when cooked * Absorbs flavours from cooking * Pairs well with stir-fries, casseroles and stews * Suitable for adventurous dishes like spicy jambalaya * Naturally gluten-free

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Ingredients to serve:

This recipe was originally designed for 4 people. Amended serving sizes for 1, 2, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.

  • 2 tbsp Vegetable Oil

  • 1 Large Red Onion (coarsely chopped)

  • 3 Long Red Chillies (coarsely chopped)

  • 1 Long Green Chilli (chopped)

  • 3 clove Garlic

  • 1 stick Lemongrass (white part only, chopped)

  • 1 Fresh Ginger (2cm, peeled)

  • 1 tsp Ground Turmeric

  • 2 tsp Ground Coriander

  • 2 tsp Ground Cumin

  • 1 tsp Sea Salt Flakes

  • 1 kg Gravy Beef, Chuck or Skirt Steak (cut into 3cm pieces)

  • 600 ml Coconut Milk

  • 1 stick Cinnamon Stick

  • 1 cup SunRice Long Grain Rice (rinsed)

  • 1½ cup Water

  • 1 stick Lemongrass (bruised)

  • ⅔ cup Shredded Coconut (toasted)

  • 1 tbsp Ketchup Manis

  • 1 Cucumber (diced, to serve)

Long Grain

White long grain rice is your go to grain for a versatile dish. It has long, slender grains, that when cooked, remain separate. This results in a light and fluffy rice that absorbs the flavours of your cooking. It is the perfect partner to a stir-fry, casserole or a stew.

Characteristics

Fluffy

Fluffy

Longer Grains

Longer Grains

Light

Light

Photo of Beef Rendang with Lemongrass rice

Method

  • Combine 1 tablespoon oil, onion, chilli, garlic, lemongrass, ginger, turmeric, coriander, cumin, and salt in a food processor. Process until finely chopped.

  • Heat a large saucepan or wok over medium heat. Add the paste and cook, stirring, for 2 minutes or until aromatic. Add the beef, coconut milk and cinnamon stick. Bring to the simmer. Reduce heat to low and cook, partially covered, stirring occasionally, for 2 hours or until beef is tender.

  • Meanwhile, put the rice, water and lemongrass in a medium saucepan. Bring to the boil. Reduce heat to low, cover and simmer for 12-15 minutes until small craters in surface of the rice. Remove from heat and stand covered for 5 minutes.

  • Remove the lemongrass from the rice. Remove cinnamon stick from curry and stir in the coconut and kecap manis. Spoon rice into bowls, top with curry. Serve topped with cucumber and chilli.

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