Name: High Protein Beef Rendang
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: 10 servings
Cuisine: Indonesian
Ingredients: 2000g beef chuck; 100g Ayam Rendang Curry Paste; 400ml Coles Light Coconut Milk; 500g brown onions; 100g cooked white rice per serve

10 serves

Makes

~3.5 hrs

Total Time

15 min

Prep

Easy

Difficulty

490

Calories

41.7g

Protein

18.7g

Fat

37.4g

Carbs

1.1g

Fibre

Includes 100g cooked white rice

Ingredients

Beef Chuck (lean)2000g
Brown Onions500g
Ayam Rendang Curry Paste100g
Coles Light Coconut Milk400ml
Cooked White Rice (to serve)100g per serve

Recipe Info

CuisineIndonesian

Main proteinBeef

Cook methodStovetop then oven

Oven temp160°C (140°C fan)

Fridge life5 days

Freezer3 months

Method

1Dice beef chuck into 4cm cubes. Brown in batches in a large heavy pot over high heat — don't rush this, good colour on the beef adds depth. Set aside.
2Dice onions and cook in the same pot until softened, about 5 minutes.
3Add rendang paste and stir to coat everything. Cook for 5 minutes until fragrant.
4Return beef to the pot. Pour in coconut milk, stir and bring to a simmer for 5 minutes.
5Cover with a lid and cook in the oven at 160°C (140°C fan) for 3 hours until the beef is fall-apart tender.

🍳 Meal Prep Tips

✓ Divide into 10 containers once cooled. Keeps in the fridge for up to 5 days.

✓ Freezes perfectly ... portion into ziplock bags flat for easy stacking. Good for 3 months.

✓ Add 100g cooked white rice to each container when serving. Macros above already include this.

✓ Tastes even better the next day once the spices have had time to develop.

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