Quick & Easy Beef Rendang | Tilda

Ingredients

• 1 Pouch Tilda Coconut Basmati Rice
• 1 tsp vegetable oil
• 2 large garlic cloves, crushed
• 15g fresh ginger, peeled and grated
• 1 lemongrass, bashed
• 200ml reduced fat coconut milk
• 200ml beef stock
• 4 heaped tbsp/80g rendang curry paste
• 300g beef sirloin, fat trimmed and cut into 0.5cm strips against the grain
• 4 heads/235g pak choi, steamed
• 1/2 lime, cut into wedges
• Fresh red chilli, finely chopped (optional)
• 10g shaved coconut, toasted (optional)