Beef Rendang Recipe Recipe | Better Homes & Gardens Australia

Ingredients

• 1 Tbsp vegetable oil
• 800g chuck steak, cut into 4cm pieces
• 400ml can coconut milk
• 11/2 cups water
• 1 stalk lemongrass, bruised
• 1 cinnamon stick
• 1 Tbsp tamarind puree
• Sea-salt flakes and freshly ground black pepper, to season
• 300g green beans, blanched, thinly sliced diagonally, to serve
• Coriander sprigs and thinly sliced red chilli, to serve
• SPICE PASTE
• 1/4 cup desiccated coconut, plus extra, to serve
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp fennel seeds
• 1 tsp dried chilli flakes
• 1/2 tsp ground turmeric
• 1/4 tsp ground cardamom
• 2 eschalots, roughly chopped
• 3 garlic cloves, roughly chopped
• 3cm piece fresh ginger, roughly chopped
• 1/4 cup vegetable oil
• FRAGRANT RICE
• 3 cups water
• 1 1/2 cups jasmine rice