Seared Sirloin Steak with a Rendang Sauce and Asian Slaw

Seared sirloin steaks served with a rich, reduced rendang spice sauce and a fresh, crunchy dressed Asian slaw.

Asian High Protein Spicy Steak Rendang

Estimated Nutrition

Calories

780.1

kcal / serving

3120.5 kcal total

Carbs

24.2g

per serving

96.8 g total

Fat

53.8g

per serving

215.2 g total

Protein

49.6g

per serving

198.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Palm Sugar

CondimentsSauces

tbsp

Fish Sauce

tbsp

Soy Sauce

Dairy

Coconut Cream

Fruits

0.25

piece

Coconut

grated

piece

Lime

juice only

0.25

piece

Coconut

shaved, for garnish

Liquids

400

Coconut Milk

1 tin

250

Beef Stock

hot, strong

Meat

800

Sirloin Steak

4 pieces of 200g each

NutsSeeds

stalk

Lemongrass

roughly chopped

Coriander Seed

0.5

tsp

Cumin Seed

0.5

tsp

Turmeric

ground

piece

Star Anise

pod

Cardamom

crushed and seeds removed

clove

Garlic

chopped

piece

Bay Leaf

tbsp

Coriander Leaf

fresh

tbsp

Mint Leaf

fresh

tbsp

Thai Basil

tbsp

Sesame Seed

clove

Garlic

crushed

tbsp

Thai Basil

fresh

OilsFats

tbsp

Oil

for frying

Vegetables

1.5

piece

Onion

large, sliced

piece

Red Chilli

seeds removed, chopped

piece

Ginger

thumb-sized, peeled and chopped

0.25

piece

Red Cabbage

thinly sliced

100

Asian Greens

thinly sliced

0.25

piece

Hispi Cabbage

thinly sliced

piece

Bok Choi

thinly sliced

tbsp

Ginger

finely grated

Method

Pound the lemongrass to a pulp using a pestle and mortar.

Melt coconut cream in a wok and soften onions, garlic, chillies, ginger, and lemongrass.

Stir in ground spices and bay leaf, then add coconut milk and 250ml hot stock.

Boil the mixture on high heat until it reduces into a thick paste.

Oil the steaks and sear in a hot griddle pan for 1-2 minutes per side.

Mix slaw ingredients in a bowl.

Pound dressing ingredients in a pestle and mortar to a rough paste and toss with the slaw.

Slice the steak, top with rendang sauce, and serve with slaw and shaved coconut.

Toast coriander, cumin, turmeric, star anise, and cardamom in a dry pan until fragrant, then grind to a smooth powder.