Ingredients
500g sliced beef (skirt or topside, sliced across the grain)
1 packet of Dollee Rendang Paste
1 medium onion (optional) - chopped
2 tbsp vegetable oil
400ml water (maybe more)
Cooking Method
Step 1
Heat the oil in a pan or wok and saute the onions until they are soft and start to caramalise.
Step 2
Add the meat and seal.
Step 3
Add 100ml water, cover and cook the meat until it is half cooked.
Step 4
Check that meat does not dry out and add more water if necessary.
Step 5
Then add the Rendang Paste and cook gently until meat is tender.
Step 6
If curry has too much liquid, remove cover and allow excess water to evaporate. Sauce should coat the meat.
