Description
A delicious and aromatic Malaysian Rendang served with Shirataki noodles for a low-carb option.
Ingredients
Scale
- 1 pound beef, cut into chunks
- 1 tablespoon cooking oil
- 1 cup coconut milk
- 2 stalks lemongrass, bruised
- 3 kaffir lime leaves
- 1 tablespoon tamarind paste
- 2 tablespoons sugar
- 1 tablespoon soy sauce
- 1 package Shirataki noodles
- 1 tablespoon chili paste
Instructions
- Heat oil in a pot over medium heat.
- Add beef and brown on all sides.
- Add lemongrass, kaffir lime leaves, and chili paste; stir for a few minutes.
- Pour in coconut milk, tamarind paste, sugar, and soy sauce; bring to a boil.
- Reduce heat and simmer for 1.5 to 2 hours until beef is tender.
- Prepare Shirataki noodles according to package instructions.
- Serve the Rendang over Shirataki noodles.
Notes
- For spiciness, adjust the chili paste according to taste.
- You can add vegetables like bell peppers for additional nutrition.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Simmering
- Cuisine: Malaysian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg