Beef Rendang with Coconut Rice - Kymi Kitchen-meal prep NYC-private chef NYC

Ingredients

• 1 ½ lb. boneless beef chuck, cut into 1½-inch pieces
• 2 cans of coconut milk
• 3 shallots, chopped
• 4 cloves garlic, minced
• 2 stalks of lemongrass, bruised
• 2 kaffir lime leaves
• 2 tbsp chili paste
• 2 tbsp tamarind paste
• 2 tbsp brown sugar
• 2 tsp salt
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp turmeric powder
• 1 tsp cardamom powder
• 1 tsp cinnamon powder
• 2 tbsp oil
• 2 cups jasmine rice
• 3 cups water