Quick Easy Beef Rendang | Tilda

Ingredients

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