Beef rendang with sweetcorn, mangetout and brown rice

    35 min

    Rendang is a creamy and fragrant Indonesian beef curry using fresh lemongrass and ginger, plus ground cinnamon for a rich flavour, which is also a highly regarded spice known for stabilising blood sugar levels.

    2 people made this

    Serves: 2 

    • 80g brown rice
    • sea salt and black pepper
    • 40g creamed coconut
    • 1 fresh lemongrass stalk
    • coconut oil / olive oil
    • 2 garlic cloves, finely chopped
    • 4cm fresh root ginger, peeled and finely chopped
    • 1 red chilli, thinly sliced
    • 2 (150g) beef steaks, cubed
    • 80g baby sweetcorn, trimmed
    • 1/2 teaspoon ground cinnamon
    • 80g mangetout, trimmed
    • 1 handful chopped fresh coriander

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Rinse the brown rice and add to a saucepan with boiling water and a pinch of sea salt. Simmer for 20 to 25 minutes until tender.
    2. Dissolve the creamed coconut in 200ml boiling water. Set aside.
    3. Trim the ends of the lemongrass, remove the outer layer and discard, then finely chop.
    4. Heat a medium-sized pan with 1 tablespoon oil on a medium heat and fry the garlic, ginger, chilli and lemongrass for 2 minutes. Add the beef and cook for 7 minutes until browned.
    5. Add the baby sweetcorn, cinnamon and the creamed coconut mixture; simmer for 5 minutes, then add the mangetout and cook for a further 5 minutes until the sauce has reduced. Season with a pinch of sea salt.
    6. Drain the brown rice and stir through the coriander.
    7. Serve the brown rice on a warm plate, make a well in the centre and spoon over the beef rendang.

    See it on my blog

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