Description
A delicious and healthy twist on traditional Malaysian Rendang, paired with Shirataki noodles for a low-carb alternative.
Ingredients
Scale
- 1 pound Shirataki noodles
- 2 pounds beef, cut into cubes
- 1 can coconut milk
- 2 tablespoons vegetable oil
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 2 tablespoons Rendang spice mix
- 1 onion, chopped
- 2 kaffir lime leaves
- 1 tablespoon tamarind paste
- 1 tablespoon palm sugar
- Salt to taste
Instructions
- Heat oil in a pot over medium heat.
- Add onion, garlic paste, and ginger paste; sauté until fragrant.
- Add beef and cook until browned.
- Stir in the Rendang spice mix and cook for another minute.
- Pour in the coconut milk and bring to a simmer.
- Add kaffir lime leaves, tamarind paste, and palm sugar; stir well.
- Cover and simmer on low heat for 2 hours or until beef is tender.
- While beef is cooking, prepare Shirataki noodles according to package instructions.
- Serve the Rendang over the Shirataki noodles.
Notes
- For extra heat, add chili peppers to taste.
- Shirataki noodles should be rinsed and dried thoroughly before use.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Stovetop
- Cuisine: Malaysian
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 8g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 25g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg