Beef Rendang

What you’ll need:

500 grams of topside beef, sliced

5 medium onions, chopped

1 clove of garlic, finely chopped

1 piece of ginger, pounded

1 pack of DeliChef Rendang paste

4 tablespoons of tomato ketchup

1 tablespoon sugar

salt to taste

Method:

Heat oil in a wok and saute garlic until fragrant. Set aside.

Brown pounded ginger over high heat and add in onions.

Add in beef and stir fry until half done.

Add in DeliChef paste and 400ml of water. Stir continuously to prevent sticking. Switch to medium heat and stir continuously until the water has evaporated and the mixture has formed a paste.

Add in tomato ketchup, salt and sugar to taste.

Serve hot with rice or naan bread.