Malaysian Beef Rendang
This is fall-apart tender, delicious, Malaysian Instant Pot Beef Rendang. With the traditional cooking method, this recipe usually takes several hours, but with the Instant Pot it takes only a few minutes.
🍳 Cook: 30 min
Nutrition
per per serving391
Calories
26g
Protein
7g
Carbs
29g
Fat
Ingredients
| 0.5 cup | 120 ml | onion, chopped |
| 0.5 tbsp | 7.5 ml | minced garlic |
| 0.5 tbsp | 7.5 ml | minced ginger |
| 0.5 | jalapeno | |
| 1 tbsp | 15 ml | vegetable oil |
| 0.5 package | rendang curry paste | |
| 0.5 pound | 225 g | skirt steak, cut into 2-inch chunks |
| 0.5 cup | 120 ml | water, divided |
| 0.5 cup | 120 ml | full-fat coconut milk, divided |
| 1 tbsp | 15 ml | shredded coconut |
Instructions
This is fall-apart tender, delicious, Malaysian Instant Pot Beef Rendang. With the traditional cooking method, this recipe usually takes several hours, but without Instant Pot; with the Instant Pot this recipe takes only a few minutes.
Cook time: 30 minutes | Servings: 2
Method:
- Press sauté and add oil to the hot pot.
- Add the vegetables and stir to coat with oil.
- Add the rendang paste and stir. Roast the paste for 3 to 4 minutes.
- Add the steak and stir to coat with spices, about 2 minutes.
- Pour in 1/4 cup water and deglaze the pot well. Remove any burned bits.
- Add half the coconut milk and remaining water.
- Cook on High pressure for 25 minutes.
- Do a natural release for 10 minutes.
- Open the lid and add the remaining coconut milk and mix well.
- Garnish with shredded coconut and serve.
Nutritional Facts Per Serving: Calories 391; Fat 29g; Carb 7g; Protein 26g.