25-Min Beef Rendang with Roti Canai

Ingredients

• 1 lb beef sirloin or chuck, thinly sliced
• 3 tbsp Indonesian rendang paste (jarred, e.g., Baraku or Conimex)
• 1 can coconut milk (14 oz can)
• ½ medium red onion, sliced thin
• 2 cloves garlic, minced
• ½ whole lime (juiced)
• 2 pieces store-bought roti canai (or flatbread)
• 1 small handful fresh cilantro (optional garnish)

Instructions

1. 1

   Heat oil in a large skillet over medium-high until shimmering, about 90 seconds.

2. 2

   Add beef in a single layer and sear 2 minutes per side without stirring. Transfer to a plate.

3. 3

   Add red onion and garlic to the skillet, cook 90 seconds until fragrant and softened.

4. 4

   Stir in rendang paste until it coats the onion, then pour in coconut milk and squeeze in lime juice.

5. 5

   Return beef to the pan and simmer 8–10 minutes until sauce darkens and thickens, stirring occasionally.

6. 6

   Warm roti canai in a dry skillet 30 seconds per side, then plate with beef rendang and garnish with cilantro.

Tools you’ll need

• 12-inch skillet or large saucepan
• wooden spoon or spatula
• tongs
• cutting board
• knife

More recipes like this

• 

  Sheet-Pan Chicken Moussaka with Greek Salad

  25 min

• 

  Crispy Chicken Pakora with Cucumber & Carrot Slaw

  15 min

• 

  20-Min Shrimp Spaghetti alla Scoglio

  20 min

• 

  5-Min Fudgy Chocolate Cake

  5 min