malaysian

Beef Rendang with Coconut and Lime Leaves

Name: Beef Rendang with Coconut and Lime Leaves
Yield: 1 serving
Cuisine: malaysian
Ingredients: 129 g beef chuck, cut into cubes; 73 g coconut milk; 26 g rendang spice paste; 13 g toasted grated coconut; 0.52 g kaffir lime leaves; 8 g lemongrass stalk, bruised; 4 g tamarind concentrate; 5 g vegetable oil; 1 g salt

This simmered dish pairs beef chuck, cut into cubes with coconut milk, rendang spice paste and toasted grated coconut. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety Low carb Gluten free Keto

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

37 g Protein

12 g Carbohydrates

50 g Fat

3 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

129g beef chuck, cut into cubes 323 kcal
73g coconut milk 144 kcal
26g rendang spice paste 47 kcal
13g toasted grated coconut 86 kcal
1g kaffir lime leaves 0 kcal
8g lemongrass stalk, bruised 3 kcal
4g tamarind concentrate 3 kcal
5g vegetable oil 44 kcal
1g salt 0 kcal

Cooking instructions

rendang spice pastevegetable oil
Heat oil in a small heavy pot over medium heat. Saute rendang paste for 2-3 minutes until very fragrant.
beef chuck
Add beef and stir to coat, browning lightly for 3-4 minutes.
coconut milkkaffir lime leaveslemongrass stalk
Pour in coconut milk, add kaffir lime leaves and crushed lemongrass. Bring to a simmer.
vegetable oil
Lower heat and cook uncovered 25-35 minutes, stirring often, until thick, dark, and the oil begins to separate. Add a splash of water only if sticking.
toasted grated coconuttamarind concentrate
Stir in toasted grated coconut and tamarind concentrate; cook 3-5 minutes to dry the sauce to a clingy coating.
salt
Taste and adjust salt; serve hot.