Recipe: Rendang Beef Curry
This week, in celebration of the Thanksgiving feast, I’m featuring an Asian counterpart, the Dutch/Indonesian banquet known as Rijsttafel or Nasi Padang. This classic curry is one of Indonesia's most popular dishes.
Rendang Beef Curry
2 stalks lemongrass, crushed and chopped 1 green chili, finely minced 3 cloves garlic, finely minced 2 tablespoons ginger root, finely shredded 1 teaspoon corriander 1 teaspoon turmeric 1/2 teaspoon cumin 1/4 teaspoon cinnamon 2 tablespoons sesame oil 2 pounds lean beef, cut into 1″ cubes 1 small onion, coarsely chopped 1 green bell pepper, coarsely chopped 1 red bell pepper, coarsely chopped 1 carrot, thinly sliced 1 can coconut milk 1 lime, juice only 1 tablespoon sugar
In a small bowl, combine lemongrass, green chili, garlic, ginger, coriander, turmeric, cumin, and cinnamon. Stir to thoroughly blend. Heat sesame oil in a large wok and stir fry beef until browned on all sides. Add spice mixture and stir-fry until lightly browned and fragrant. Add onion, green pepper, and carrot and continue stir frying until vegetables are just tender. Add coconut milk, lime juice and sugar. Stir to blend. Bring to a boil, reduce heat, and simmer for about 30 minutes, stirring occasionally, until meat is tender and sauce is thickened. Serve over steamed rice. Serves 4 to 6.