Beef Rendang with Steamed White Rice

Ingredients

• 250g Raw beef top round
• 200g White rice, long grain, raw
• 30g Garlic, raw
• 80g Yellow onion, raw
• 150g Heavy cream
• 15g Coconut oil
• 20g Sriracha chili sauce

Method

1. 1Start cooking the rice first: Rinse 200g raw white rice under cold water until water runs clear. Add rice to a pot with 400ml water (2:1 water to rice ratio). Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes until water is absorbed. Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
2. 2While rice cooks, prepare the rendang paste: Mince 30g garlic and 80g yellow onion finely. Heat 15g coconut oil in a large pan or wok over medium-high heat (about 2 minutes until hot).
3. 3Add the minced garlic and onion to the hot oil. Stir-fry for 3-4 minutes until fragrant and translucent, stirring constantly to prevent burning.
4. 4Cut 250g raw beef top round into 2-3cm cubes. Add the beef cubes to the pan and increase heat to high. Stir-fry for 5-6 minutes, breaking up any clumps, until the beef is browned on all sides. This develops flavor through Maillard reaction.
5. 5Reduce heat to medium. Add 20g sriracha chili sauce (or red curry paste if available) and stir thoroughly to coat all beef pieces. Cook for 1 minute until the paste is fragrant and combined.
6. 6Pour 150g heavy cream (this simulates the richness of coconut milk) into the pan. Stir well, scraping up any browned bits from the bottom. The sauce should coat the beef.
7. 7Reduce heat to low and simmer gently for 20-25 minutes, uncovered, stirring occasionally. The sauce will gradually reduce and concentrate, creating a rich, thick rendang gravy. The beef should become tender and the sauce should cling to the meat.
8. 8Taste and adjust seasoning if needed (you can add a pinch of salt if desired). The rendang is done when the beef is fork-tender and the sauce has thickened significantly.
9. 9To serve: Place the fluffy steamed rice on a plate and top with the beef rendang and its rich sauce. Ensure each portion gets generous amounts of both beef and creamy sauce.