Beef Rendang

(with Brahim’s Indonesian Rendang Sauce)

Beef Rendang 

(with Brahim’s Indoensian Rendang Sauce)
Serves 4

350g boneless beef tenderloin, cut into strips
2 tbsp kerisik (toasted grated coconut)
8 tbsp cooking oil
1 turmeric leaf, sliced
1 cup water
2 stalks lemongrass, cut into 4-inch length and pounded
Sugar and salt to taste
1 packet of Brahim’s Indonesian Rendang Sauce

Prepare kerisik (toasted grated coconut) by sauteing grated coconut in a pan until golden.  Then dry blend until fine and oil comes out on the surface.

Heat the oil in a stew pot or wok.

Add beef, Brahim’s Indonesian Rendang Sauce, lemongrass and turmeric leaf, and stir frequently until the beef is cooked.

 

If sweetness is preferred, add more sugar to taste. Garnish with finely sliced turmeric leaves.

 

Brahim’s Recipe: #29 Beef Rendang
Brahim’s Recipe: #29 Beef Rendang