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Leftover roast beef rendang recipe

23 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

Ingredients

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
2565kj
612kcal 31%
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

Method

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.
Meanwhile, rinse the rice well in a sieve, tip into a mixing bowl and cover with cold water. Set aside, for now.
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.
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.
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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