Indonesian Beyond Meat® Rendang
with Basmati Rice
Rendang is one of the national dishes of Indonesia! Its tender, caramelized Beyond Meat® seasoned with lemon grass and spices is the star of the show! Served over fluffy basmati rice to capture all that tasty sauce !
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit(s)
Beyond Meat®
¾ cup
Basmati Rice
1 unit(s)
Lemongrass
1 unit(s)
Coconut Milk
1 tsp
Cinnamon, ground
1 unit(s)
Sweet Bell Pepper
1.5 tsp
Cumin-Turmeric Spice Blend
(May contain Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame, Soy)
2 tbsp
Ginger-Garlic Puree
(May contain Soy, Sulphites, Milk)
1 unit(s)
Lime
1 unit(s)
Beef Broth Concentrate
7 g
Cilantro
1 unit(s)
Shallot
½ tbsp
Soy Sauce
(Contains Sulphites, Soy May contain Fish, Milk, Mustard, Sesame, Wheat, Egg)
Not included in your delivery
0.06 tsp
Salt*
0.06 tsp
Pepper*
1 tbsp
Oil*
½ tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
- Add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat.
- Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
- Remove from heat. Set aside, still covered.
- Peel, then mince shallot.
- Core, then cut pepper into 1/4-inch pieces.
- Zest, then juice half the lime. Cut remaining lime into wedges.
- Remove outer layer of lemongrass, then quarter crosswise. Using the back of a spoon or a heavy pot, forcefully tap the lemongrass to bruise.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1/2 tbsp (1 tbsp) oil, then Beyond Meat® patties, shallots and peppers. Cook, breaking up patties into smaller pieces, until cooked through, 5-6 min.**
- Add Cumin-Turmeric Spice Blend, ground cinnamon, ginger-garlic puree, lemongrass, soy sauce, 1/2 tsp (1 tsp) sugar and broth concentrate to the same pan.
- Cook, stirring often, until fragrant, 1-2 min.
- Reduce heat to medium-low.
- Add coconut milk and season with salt and pepper.
- Cook stirring often until sauce thickens slightly, 3-4 min.
- Meanwhile, roughly chop cilantro.
- Fluff rice with a fork, then stir in lime zest and season with salt.
- Carefully remove, then discard lemongrass stalk from Beyond Meat® rendang. Add lime juice and stir to combine.
- Divide rice between bowls.
- Top with Beyond Meat® rendang.
- Sprinkle cilantro over top.
- Squeeze a lime wedge over top if desired.
If you've opted to get Beyond Meat®, prepare, cook and plate it the same way as the beef, until cooked through, 5-6 min.**
