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Leftover roast beef rendang recipe

Leftover roast beef rendang recipe

19 ratings

Leftover roast beef works wonderfully in this fragrant rendang curry. Cinnamon, lemongrass and ginger add to the rich-in-flavour recipe. Serve with fluffy jasmine rice and slices of cucumber. See method

  • Serves 4
  • Takes 45 mins
  • 612 calories / serving


  • 1 tbsp neutral oil, such as groundnut
  • 1 onion, peeled and finely sliced
  • 200g jasmine rice
  • 4cm piece ginger, peeled and finely grated
  • 2 garlic cloves, peeled and crushed
  • 1 stick lemongrass, tough outer leaves discarded, finely chopped
  • 1 cinnamon stick​
  • 4 lime leaves
  • 200g rendang curry paste
  • 300g floury potatoes, cut into 2.5cm chunks
  • 300g leftover roast beef, cut into 2.5 cm chunks
  • 400ml coconut milk
  • 200g fine green beans, trimmed and cut into 5cm lengths
  • 15g coriander, roughly chopped
  • ½ a cucumber, peeled and sliced on the diagonal
White rice can always be swapped for brown (check cooking instructions for timings)

Each serving contains

  • Energy

  • Fat

    23g 33%
  • Saturates

    15g 75%
  • Sugars

    10g 11%
  • Salt

    1.6g 26%

of the reference intake
Carbohydrate 68.6g Protein 27.9g Fibre 7.7g


  1. Heat the oil in a large saucepan or wok over a low heat. Add the onion and cook gently for 10-12 mins, until softened. 
  2. Meanwhile, rinse the rice well in a sieve, tip into a mixing bowl and cover with cold water. Set aside, for now. 
  3. Once the onion has softened, stir in the ginger, garlic, lemongrass, cinnamon, lime leaves, rendang paste and potatoes. Stir-fry for 2-3 mins until the mixture is fragrant and the curry paste has deepened in colour. 
  4. Add the roast beef to the pan, stir briefly, then add the coconut milk. Bring the mixture to the boil and simmer gently for 20 mins, adding the beans for the last 5 mins, until the mixture has reduced and thickened slightly. 
  5. Meanwhile, rinse the rice again in the sieve, until the water runs clear. Tip into a medium, heavy-based saucepan and cover with 400ml cold water. Add a pinch of salt, cover with a lid and place over a medium heat. Bring to a boil, turn the heat down to its lowest setting and steam for 10-12 mins, until tender. Season the rendang to taste and discard the cinnamon stick. Divide the rice and rendang between bowls, sprinkle with the coriander and serve with slices of cucumber.

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