Nasi Lemak Rendang with Beef

Ingredients

• 1.5 lb beef chuck, cut into 1.5-inch chunks
• 1 can (14 oz) unsweetened coconut milk
• 4 medium shallots, thinly sliced
• 4 cloves garlic cloves, minced
• 1 large fresh red chili, sliced (or 1 tsp chili flakes)
• 1 tbsp ginger, grated
• 2 stalks lemongrass, white part, minced
• ¾ tsp turmeric powder
• 2 cups jasmine rice
• 1 cup coconut milk
• 1 tsp salt salt and pepper to taste

Instructions

1. 1

   Heat 2 tbsp oil in a heavy pot over medium. Add shallots, garlic, chili, and ginger; cook until fragrant, ~2 minutes.

2. 2

   Add lemongrass and turmeric; stir constantly for 30 seconds until the mixture is deep golden and aromatic.

3. 3

   Add beef chunks and stir until browned on all sides, breaking apart any lumps, ~5 minutes.

4. 4

   Pour in coconut milk, scrape up any browned bits from the bottom, and bring to a simmer.

5. 5

   Lower heat and simmer uncovered, stirring occasionally, until beef is tender and sauce clings to meat, ~30 minutes.

6. 6

   While beef cooks, rinse rice under cold water until water runs clear; drain well.

7. 7

   In a separate pot, combine rice, 1 cup coconut milk, and 1 cup water. Bring to a boil, then cover and reduce heat to low.

8. 8

   Cook rice covered for 15 minutes, then check if liquid is absorbed. If not, cover and cook 2 more minutes. Season with salt.

9. 9

   Divide rice among bowls and top with a generous spoonful of beef rendang and sauce. Serve hot.

Tools you’ll need

• Heavy-bottomed pot or Dutch oven (at least 4-quart)
• Medium pot with tight-fitting lid
• Wooden spoon
• Cutting board and chef's knife
• Microplane or box grater for ginger
• Measuring cups and spoons

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