Teresa's Recipes
Malaysian Rendang Beef Wraps
Experience the rich, aromatic flavors of Malaysia with these mouthwatering rendang beef wraps. Tender beef, slow-cooked in a spiced coconut milk sauce, is wrapped in warm tortillas and topped with fresh vegetables. This dish is not only a delight for the taste buds but also a reflection of Malaysia's diverse culinary heritage, where spices and herbs come together to create unforgettable meals. Perfect for a casual dinner or a festive gathering, these wraps are sure to impress your guests!
Ingredients
- 2 pounds, cut into slices Beef chuck roast
- 1 can (14 oz) Coconut milk
- 2 tablespoons Red chili paste
- 1 stalk, bruised Lemongrass
- 2 slices Galangal
- 3 leaves Kaffir lime leaves
- 1 stick Cinnamon stick
- 4 whole Cloves
- 2 whole Star anise
- 1 tablespoon Brown sugar
- 1 teaspoon Salt
- 4 large Tortillas
- 1, thinly sliced Red onion
- 1, thinly sliced Cucumber
- 1/2 cup, chopped Fresh cilantro
- for serving Lime wedges
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Calories: 650
- Fat: 35g
- Carbs: 45g
- Protein: 40g
- Sodium: 600mg
- Sugar: 5g
Instructions
- In a large pot, heat a tablespoon of oil over medium heat. Add the sliced beef and cook until browned on all sides. Remove the beef from the pot and set aside.
- In the same pot, add the red chili paste and cook for about 1 minute until fragrant.
- Pour in the coconut milk, then add the bruised lemongrass, galangal, kaffir lime leaves, cinnamon stick, cloves, star anise, brown sugar, and salt. Stir well to combine.
- Return the browned beef back to the pot and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 2 hours or until the beef is tender and the sauce has thickened.
- Once the beef is tender, carefully remove the lemongrass, galangal, kaffir lime leaves, cinnamon stick, cloves, and star anise from the pot.
- Warm the tortillas in a dry skillet or microwave until pliable.
- To assemble the wraps, place a generous spoonful of the rendang beef onto each tortilla. Top with sliced cucumber, red onion, and fresh cilantro.
- Roll up the tortillas tightly, securing the filling inside, and serve with lime wedges on the side for an extra burst of freshness.
Tips
- For a spicier kick, add more red chili paste or fresh chopped chilies to the beef mixture.
- You can substitute beef with chicken or tofu for a different protein option.
- Serve these wraps with a side of pickled vegetables for a refreshing contrast.