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Beef Rendang with Lemongrass and Ginger, Thai Herb Salad and Sticky Rice

Succulent beef slow-cooked in aromatic spices and coconut, served with a zesty herb salad and steamed sticky rice.

BeefMain CourseDairy FreeSpicySlow-CookedSoutheast Asian
Estimated Nutrition
Calories
903.5
kcal / serving
3614 kcal total
Carbs
88.2g
per serving
352.8 g total
Fat
39.1g
per serving
156.4 g total
Protein
49.7g
per serving
198.8 g total
Cook Time
90
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
1
tsp
Fish Sauce
to taste
Dairy
50
g
Coconut Cream
block
GrainsCereals
200
g
Thai Jasmine Rice
200
g
Thai Sticky Rice
Liquids
400
g
Canned Coconut Milk
250
ml
Beef Stock
strong, heated
1
piece
Lime Juice
from one lime
Meat
750
g
Beef Shin
boneless, cut into 2.5cm cubes
NutsSeeds
1
stalk
Lemongrass
roughly chopped
20
g
Coriander Seeds
0.5
tsp
Cumin Seeds
0.5
tsp
Turmeric Powder
3
clove
Garlic
chopped
1
piece
Bay Leaf
2
piece
Lime Leaf
sliced into thin strips
1
handful
Mint Leaves
small handful
1
handful
Coriander Leaves
small handful
1
handful
Thai Basil Leaves
small handful
1
clove
Garlic
finely sliced
1
tsp
Salt
for seasoning
OilsFats
1
tsp
Sunflower Oil
Vegetables
1.5
piece
Onion
sliced
3
piece
Red Chilli
seeds removed, chopped
1
thumb-sized piece
Ginger
peeled and chopped
110
g
Chinese Cabbage
shredded
2
piece
Red Chilli
seeds removed, sliced into thin strips
25
g
Pea Shoots
50
g
Mizuna Leaves
1
piece
Spring Onion
sliced diagonally
50
g
Green Beans
cut into 2cm pieces
1
handful
Bean Sprouts
small handful
1
piece
Red Chilli
finely diced

Method

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