Preparation time: 5 minutes
Cooking time: 20 minutes
1tbsp sunflower oil
200ml coconut milk
185g jar Malay Taste Rendang Curry Paste
450g beef rump steak, cut into strips
2tbsp freshly chopped coriander
1. Heat the oil in a wok or deep frying pan and stir in 1tbsp of the coconut milk and the curry paste. Stir-fry for 1-2 minutes, until the aromas are released.
2. Add the beef and stir-fry for 3-4 minutes until brown, then stir in the remaining coconut milk and bring to the boil.
3. Reduce the heat and simmer uncovered for 12-15 minutes, stirring occasionally until the sauce reduces, thickens and coats the beef. Stir in the coriander.
4. Serve immediately with steamed rice.
This dish can also be made with braising steak, cut 1.5kg into cubes and add 800ml coconut milk. Prepare as above, cover and simmer for 1½-2 hours, stirring occasionally until the beef is tender. Add a little water if the sauce becomes too dry.