Beef Rendang
Serves 4 | 
Prep 15 min | 
Cook 1hr
Ingredients
- 1 tbsp vegetable oil
- 185g jar AYAM™ Malaysian Rendang Curry Paste
- 700g beef topside or round steak, diced into 2cm pieces
- 270ml can AYAM™ Coconut Milk
- Toasted shredded coconut, to garnish
Method
- Heat oil in a large wok over medium high heat. Add Curry Paste and stir until warmed and fragrant.
- Add beef and stir until browned and coated in paste.
- Pour in Coconut Milk and stir until combined. Reduce heat and gently simmer for 1 hr, stirring occasionally, until meat is tender and sauce is thick.
- Add ½ cup water if sauce becomes too dry. Garnish with toasted coconut. Serve with steamed rice.
Tip:
- If using chuck steak or gravy beef, increase cooking time by 30 min and add another 1/2 cup water if sauce becomes too dry and begins to stick to the pan.
