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.
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
200
g
Liquids
Meat
750
g
Beef Shin
boneless, cut into 2.5cm cubes
NutsSeeds
1
stalk
Lemongrass
roughly chopped
20
g
0.5
tsp
0.5
tsp
3
clove
Garlic
chopped
1
piece
2
piece
Lime Leaf
sliced into thin strips
1
handful
Mint Leaf
small handful
1
handful
Coriander Leaf
small handful
1
handful
Thai Basil Leaves
small handful
1
clove
Garlic
finely sliced
1
tsp
Salt
for seasoning
OilsFats
1
tsp
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
25
g
50
g
1
piece
Spring Onion
sliced diagonally
50
g
Green Bean
cut into 2cm pieces
1
handful
Beansprout
small handful
Method
1
2
3
4
5
6
7
8
9
10
11
12
13
14