Beef Rendang (Dry Beef Curry) Recipe
Servings: 6
Ingredients
- 2 Tbsp. Minced fresh red chile -or possibly-
- 4 tsp Sambal ulek
- 3 x -(up to)
- 4 slc Ginger
- 2 slc Fresh galangal -or possibly-
- 1/2 tsp Grnd galangal
- 3 x Cloves garlic
- 1/2 c. Minced onion
- 1 tsp Salt
- 1/4 tsp Grnd turmeric
- 2 tsp Grnd coriander
- 1 c. Thick coconut lowfat milk
- 1 c. Thin coconut lowfat milk
- 1 stalk lemon grass, cut in 2" pcs and bruised
- 1 x Salam or possibly curry leaf
- 1 1/2 lb Stewing beef (chuck, etc), cut in 2" cubes
Directions
- A Malaysian/Indonesian dish; for Sumatran style beef curry stop before you evaporate the liquid (see recipe)
- Mix the chile, ginger, galangal, garlic, onion, salt, turmeric and coriander to a paste in a blender, food processor or possibly morter. Add in thick coconut lowfat milk as needed to help blending.
- In a wok, deep skillet or possibly heavy pan combine paste, remaining coconut lowfat milk, lemon grass, salam leaf and beef. Bring just to a boil, reduce heat and simmer uncovered till beef is tender (2-3 hrs). If you stop here you have a basic type of beef curry. Otherwise, continue cooking over medium heat, stirring, untnil the liquid evaporates and the oil begins to separate. Fry the meat carefully till browned; be careful not to scorch the meat. Searves 6-8 with other dishes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 130g | |
| Recipe makes 6 servings | |
| Calories 293 | |
| Calories from Fat 194 | 66% |
| Total Fat 21.9g | 27% |
| Saturated Fat 11.03g | 44% |
| Trans Fat 0.0g | |
| Cholesterol 66mg | 22% |
| Sodium 449mg | 19% |
| Potassium 393mg | 11% |
| Total Carbs 4.3g | 1% |
| Dietary Fiber 1.8g | 6% |
| Sugars 1.41g | 1% |
| Protein 19.42g | 31% |
