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 !
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
Ground Cinnamon
1 unit(s)
Sweet Bell Pepper
1.5 tsp
Cumin-Turmeric Spice Blend
2 tbsp
Ginger-Garlic Puree
1 unit(s)
Lime
1 unit(s)
Beef Broth Concentrate
7 g
Cilantro
1 unit(s)
Shallot
1.5 tsp
Soy Sauce
(Contains Soy, Sulphites, Wheat)
Not included in your delivery
1 tbsp
Oil*
0.06 tsp
Salt*
0.06 tsp
Pepper*
½ tsp
Sugar*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. 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.
