Beef Rendang Rice Bowl
Coconut-rich rendang paste coats tender ground beef over fragrant coconut rice. One skillet, bold Malaysian spice, dinner in 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 628
- Protein
- 28g
Ingredients
- 1 cup jasmine rice
- 1.5 cups coconut milk
- ¾ lb ground beef
- 3 tbsp rendang paste (jarred or frozen)
- 1 whole lime
- ¼ cup cilantro (fresh, chopped)
- ½ whole cucumber (sliced)
Instructions
- 1
Rinse rice under cold water until water runs clear. Add rice and 1.25 cups coconut milk to a large skillet with a pinch of salt.
- 2
Bring to a boil, then reduce heat to low, cover, and cook until rice is tender and liquid is absorbed, ~12 minutes.
- 3
While rice cooks, heat 1 tbsp oil in another skillet over medium-high. Brown ground beef, breaking it apart with a spoon, until no pink remains, ~5 minutes.
- 4
Stir rendang paste into beef, then pour in remaining 0.25 cup coconut milk. Simmer for 2 minutes until fragrant and glossy.
- 5
Fluff rice with a fork. Divide between bowls and top with rendang beef.
- 6
Squeeze lime over top, scatter cilantro and cucumber slices. Serve immediately.
Tools you’ll need
- large skillet with lid
- medium skillet
- wooden spoon
- fork
- knife and cutting board
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
