By Protein
Spiced Coconut Beef Rendang Recipe
Ingredients
- 8 oz. Basmati Rice, cooked
- 3 oz. Cucumber Peanut Salad (Sub-Recipe)
- 2 tbsp. Spice Paste (Sub-Recipe)
- 6 oz. Original Philly® Fully Cooked Seasoned Sliced Beef 4/2.5 LB
- 14 oz. Coconut Cream
- 2 tsp. Tamarind Puree (*from soaked pulp)
- 4 ea. Kaffir Lime leaves
- 1/3 cu. Coconut, desiccated
- 1 tbsp. Brown Sugar
- 1 1/2 tsp. Salt
- 1 tbsp. Canola Oil
- 3-5 ea. Cilantro, sprigs
Elevate your seasonal offerings with tender beef simmered in spiced coconut milk with lemongrass and warm aromatics. This rich, in-your-mouth dish delivers deep flavor and global appeal—perfect for adding warmth and sophistication to fall and winter menus.
Directions
- In a thick bottom pan over medium heat add 1 Tbsp. cooking oil. Add spice paste and cook for 2-3 minutes until the spice paste darkens.
- Add coconut cream, tamarind puree, and kaffir leaves to the pot and bring to a low simmer. Add in the desiccated coconut, brown sugar, and salt. Allow to simmer on low for 15-20 minutes to let flavors meld.
- Brown philly meat on a flat top then add browned beef to the curry. Sauce should coat the meat, if not continue to cook down the sauce until thickened.
- Plate rice in the bottom of bowl. Spoon curry over the top. Plate cucumber salad offset from beef.
- Serve hot.
Cucumber Peanut Salad
Ingredients
- 1 qt. English Cucumber, halved lengthwise, seeded and sliced crosswise 1/4" thick
- 1/4 cu. Red Onion, julienne
- 1/4 cu. Cilantro, fresh, chopped
- 1/2 cu. Peanuts, roasted, chopped
- 1/4 tsp. Salt
- 1/4 cu. Lime Juice, fresh
- 2 tbsp. Olive Oil
- 1 tbsp. Fish Sauce
- 1 tsp. Garlic, microplane grated
Directions
- Toss all ingredients together, mixing well.
- Allow to sit 30 minutes to overnight to allow flavors to meld before using.
- Store cold
Spice Paste
Ingredients
- 12 ea. Fresno Chili Peppers, fresh, diced
- 1/2 cu. Onion, minced
- 5 ea. Garlic, clove, minced
- 3 ea. Lemongrass stalk, whites only, sliced
- 3 tbsp. Ginger, minced
- 2 tbsp. Canola Oil
- 1 ea. Cinnamon Stick
- 1/4 tsp. Clove, powder
- 1 ea. Star Anise
- 1/2 tsp. Cardamon, powder
Directions
- Place spice paste ingredients in a food processor and pulse until fine.
- OR use a mortar and pestle to grind until finely ground into a sauce. If using a mortar and pestle start with the dry spices and dry ingredients first.
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