Beef Rendang

1. 1

   Heat oil in a large skillet on medium heat. Add ginger and cook for 1 min. Add beef and rendang paste and cook, stirring, for 5 mins, or until fragrant.

2. 2

   Bruise lemongrass by squashing with thick edge of a knife blade. Tie in a loose knot and add to beef with stock. Bring to a boil. Reduce heat to low; simmer for 1 hour, or until beef is tender. Stir in coconut milk and simmer for 15 mins, or until meat is very tender and sauce has thickened slightly.

3. 3

   Remove lemongrass and serve topped with chili pepper and coconut.

No additional tips available.