Description
A delicious and irresistible Malaysian Rendang served with Shirataki Noodles, perfect for a hearty meal.
Ingredients
Scale
- 1 pound beef chuck, cut into 1-inch cubes
- 1 tablespoon vegetable oil
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons rendang curry paste
- 1 can (14 ounces) coconut milk
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 tablespoon brown sugar
- 1 teaspoon salt
- 1 package (8 ounces) shirataki noodles, rinsed and drained
- Fresh cilantro, for garnish
Instructions
- In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and ginger, cooking for an additional 2 minutes until fragrant.
- Add the beef cubes to the pot, browning them on all sides for about 5-7 minutes.
- Mix in the rendang curry paste, ensuring the beef is well coated. Cook for another 2 minutes.
- Pour in the coconut milk, soy sauce, lime juice, and brown sugar. Stir to combine and bring to a simmer.
- Reduce the heat to low, cover, and let it simmer for 1.5 to 2 hours, or until the beef is tender and the sauce has thickened. Stir occasionally and add water if the sauce becomes too thick.
- While the rendang is cooking, prepare the shirataki noodles according to package instructions. Drain and set aside.
- Once the rendang is done, taste and adjust seasoning with salt if necessary. Serve the rendang over the shirataki noodles and garnish with fresh cilantro.
Notes
- For a spicier version, add sliced fresh chilies or a pinch of cayenne pepper to the curry paste.
- To make it vegetarian, substitute beef with firm tofu or tempeh and use vegetable broth instead of coconut milk.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Simmering
- Cuisine: Malaysian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 1000mg
- Fat: 25g
- Saturated Fat: 20g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg