Beef Rendang

Preparation time: 5 minutes
Cooking time: 20 minutes
Serves: 4

1tbsp sunflower oil
200ml coconut milk
185g jar Malay Taste Rendang Curry Paste
450g beef rump steak, cut into strips
2tbsp freshly chopped coriander

To serve:
Steamed rice

1. Heat the oil in a wok or deep frying pan and stir in 1tbsp of the coconut milk and the curry paste. Stir-fry for 1-2 minutes, until the aromas are released.
2. Add the beef and stir-fry for 3-4 minutes until brown, then stir in the remaining coconut milk and bring to the boil.
3. Reduce the heat and simmer uncovered for 12-15 minutes, stirring occasionally until the sauce reduces, thickens and coats the beef. Stir in the coriander.
4. Serve immediately with steamed rice.

Cooks Tip:
This dish can also be made with braising steak, cut 1.5kg into cubes and add 800ml coconut milk. Prepare as above, cover and simmer for 1½-2 hours, stirring occasionally until the beef is tender. Add a little water if the sauce becomes too dry.