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Beef Rendang

Beef Rendang with Lemongrass, Thai Lime, and Yellow Rice

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Rendang, an Indonesian dish typically served at festive occasions, can take hours to make, as it involves slowly braising meat in an aromatic coconut broth until all of the liquid is absorbed. In this Encore Recipe, we’re taking a few method shortcuts without sacrificing any of the flavor or great kitchen smells—leaving a creamy curry sauce fragrant with tropical Thai lime leaf, ginger, and citrusy lemongrass to spoon over perfectly seared steak.
  • Spicy
  • Stovetop Only
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
  • Calories 680
  • Protein 38g
  • Total Carb 73g
  • Total Fat 25g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • scallion
    • 1
    • scallion
  • lemongrass
    • 1/2 ounce
    • lemongrass
  • shallot
    • 1
    • shallot
  • steaks
    • 2
    • steaks
  • ginger
    • 1/2 ounce
    • ginger
  • lime
    • 1
    • lime
  • green beans
    • 8 ounces
    • green beans
  • Thai lime leaves
    • 2
    • Thai lime leaves
  • ground turmeric
    • 2 teaspoons
    • ground turmeric
  • jasmine rice
    • 3/4 cup
    • jasmine rice
  • red curry paste
    • 1/2 tablespoon
    • red curry paste
  • onion powder
    • 1/2 teaspoon
    • onion powder
  • 14-ounce can lite coconut milk
    • 1
    • 14-ounce can lite coconut milk

What You’ll Need

  • canola oil
  • black pepper
  • kosher salt
  • 6" small pot with lid
  • 2 10" medium pans
  • aluminum foil

Allergens

Crustacean Shellfish, Tree Nuts

Cooking Steps

  1. Cook Yellow Rice

    Cook Yellow Rice

    Heat ½ tablespoon canola oil in a small pot over medium heat. When oil is shimmering, add spice mix and rice and stir to coat, 1-2 minutes. Add 1¼ cups water and ¼ teaspoon salt, and bring to a boil over high heat. Stir once, reduce heat to medium low, cover, and simmer until water is fully evaporated, 15 minutes. Remove pot from heat and let stand, still covered, for 10 minutes. Fluff rice with a fork, then cover to keep warm until ready to serve.

  2. Prepare Ingredients

    Prepare Ingredients

    While rice cooks, rinse green beans and trim and discard ends (line up all the ends to cut them all together). Halve lime, then cut 1 half into 4 wedges and set aside for serving. Trim and discard skin of ginger. Using the back of a knife, hit lemongrass in several places—bruising the herb releases its citrusy aroma and flavor. Rinse scallion, trim and discard root, and thinly slice. Peel shallot and thinly slice into rings. 

  3. Sear Steaks

    Sear Steaks

    Pat steaks dry with paper towel and season all over with ½ teaspoon salt and pepper as desired. Heat ½ tablespoon canola oil in a medium pan over medium-high heat. When oil is shimmering, add steaks and sear until browned and medium rare, 4-5 minutes per side. Transfer steaks to a plate, cover loosely with foil, and set aside to rest until ready to serve.

  4. Sauté Aromatics

    Sauté Aromatics

    Heat ½ tablespoon canola oil in a separate medium pan over medium heat (it's best to use a new pan here so that your sauce can reduce properly in Step 5 without burning). When oil is shimmering, add shallot and sauté, stirring, until softened, 2-3 minutes. Stir in curry paste until combined, about 1 minute more (curry paste is a little spicy—you could use less, but it's what really flavors this dish!).

  5. Simmer Rendang Sauce

    Simmer Rendang Sauce

    Add coconut milk, Thai lime leaves, whole ginger knob, and lemongrass to pan with shallot. Bring to a boil over high heat, then reduce heat to medium high. Simmer until liquid is reduced by half, about 5 minutes. Remove and discard lime leaves, ginger, and lemongrass from sauce. Stir in green beans to warm through, 2 minutes more. Season with ½ teaspoon salt and pepper. Remove pan from heat. Squeeze over juice of ½ lime.

  6. Plate Beef Rendang

    Plate Beef Rendang

    Cut steaks against the grain into ¼-inch slices (finding the direction of the muscle fibers and slicing across it, rather than parallel, ensures tenderness). Divide yellow rice and steak between serving bowls, and spoon over rendang sauce. Garnish with scallion and serve with lime wedges for squeezing over. Dig in!

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