Indonesian Beef Rendang Stew
Indulge in tender beef short ribs marinated and simmered in a mildly spiced curry seasoned with shredded coconut, lemongrass, ginger, and other aromatics. The beef curry is complemented by chunky boiled carrots and coconut rice, plus a sprinkle of shredded kaffir lime leaves on top for a refreshing fragrance.
Nutritional facts
Protein
33g
Carbs
65g
Calories
1060
Fat
75g
Ingredients
Lemongrass Powder, Chicken Bouillon, Coconut, Shredded, Frozen, Canola and Olive Oil Blend, Brown Sugar, Butter, Extra Virgin Olive Oil, Fish Sauce, Carrots, Tamarind Paste, Onion Powder, Beef Short Ribs, Black Pepper, Cumin, Cardamom, Cinnamon Stick, Kaffir Lime, Garlic, Thai Chilli, Onion, Jasmine Rice, Kosher Salt, Clove, Coconut Milk, Ginger, Galangal, Crushed Red Pepper, Lemongrass
Reviews
4.1
Based on 365 reviews
Flavor was very good! I've made this before, so I was curious to try their spin on it. It's very coconut forward, so if that's your jam, then you'll like it. There's enough sauce to add your own additional veggies or whatever.
Kimberly · 02/05/25
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About Amy Pryke
Growing up in Singapore, for Amy, food has always been the common thread that connects cultures and expresses love. After working at Union Square Hospitality Group and cooking at pop-ups and the Queens Night Market in NYC, Amy opened Native Noodles, NYC’s first casual Singaporean eatery, in Washington Heights. Native Noodles opened to critical acclaim from the community including NBC news and The New Yorker magazine, and was recognized by The Infatuation as one of the best NYC restaurant openings of 2021. Amy’s recipes have also been featured in Bloomberg and cookbooks like The World Eats Here and Send Chinatown Love. She is driven by her desire to bring the delicious, multi-cultural flavors from her hometown to people everywhere!
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