Indonesian Beef Rendang with Coconut Rice and Green Beans Spicy Beef Stew with Coconut Rice and Green Beans

Cut the beef chuck into 3 cm cubes. Finely dice the onion, mince the garlic, and grate the ginger. Slice the red chilies into thin rings.

Heat the vegetable oil in a large pot over medium-high heat for 1 minute. Add the onion, garlic, ginger, and chili; sauté for 3 minutes until fragrant.

Add the turmeric, coriander, and cumin; stir for 30 seconds until aromatic.

Add the beef cubes and salt; cook for 5 minutes, stirring occasionally, until the beef is browned on all sides.

Pour in the coconut milk and bring to a boil. Reduce heat to low, cover, and simmer for 35–40 minutes until the beef is tender and the sauce thickens and darkens. Stir occasionally to prevent sticking.

While the rendang simmers, rinse the jasmine rice under cold water until the water runs clear. In a small pot, combine the rice with 300 ml water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and cook for 15 minutes. Remove from heat and let stand covered for 5 minutes.

Trim the green beans and cut into 3 cm lengths. Steam them in a steamer basket over boiling water for 4–5 minutes until bright green and tender-crisp.

Serve the rendang over the coconut rice with green beans on the side.