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Beef Rendang Mince Wraps

A Contemporary Twist on a Traditional Southeast Asian Recipe

4

Serves

10 mins

Prep Time

10 mins

Cook Time

Roz McIntosh

Recipe author

Roz McIntosh

This recipe offers a contemporary twist on a rich and aromatic beef rendang, pairing New Zealand beef mince with crunchy cabbage, roasted peanuts, fresh mung beans, and a delicious and aromatic Rendang paste.

For those who are unfamiliar, Rendang is a Southeast Asian beef stew (similar to a curry), that is absolutely bursting with flavour. In it, a variety of spices (think lemongrass, cumin, turmeric, cardamom, and others) mix with creamy coconut milk, and fiery red chillis.

Serve with rice and soft wraps or roti, or simply with just-cooked fresh green beans.

Recipe courtesy of Greenlea Butcher Shop.

A rich rendang beef curry, crunchy cabbage, fresh cucumber and a nutty satay sauce are wrapped up in tender roti. This recipe offers a contemporary twist on a rich and aromatic beef rendang, pairing New Zealand beef mince with crunchy cabbage, roasted peanuts, fresh mung beans, and a delicious and aromatic Rendang paste. For those who are unfamiliar, Rendang is a Southeast Asian beef stew (similar to a curry), that is absolutely bursting with flavour. In it, a variety of spices (think lemongrass, cumin, turmeric, cardamom, and others) mix with creamy coconut milk, and fiery red chillis. Serve with rice and soft wraps or roti, or simply with just-cooked fresh green beans.

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Mince,

Beef,

Under 30 Minutes,

Easy,

Lunch,

Dinner,

Ingredients

Rendang Wraps

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500g Quality Mark beef mince

i

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50g Rendang paste

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¼ red cabbage

very finely sliced

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½ cup roasted unsalted peanut

roasted, salted, and chopped

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100g mung beans

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½ tsp salt

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2 tbsp water

Garnish

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fresh mint

fresh (optional garnish)

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fresh coriander

(optional garnish)

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red chilli

sliced, fresh (optional garnish)

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a squeeze lime

(optional garnish)

Method

For the Cabbage

For the Mince

For the Wraps

1

Add the finely sliced cabbage to a large bowl.

2

Sprinkle over 1/2 a teaspoon of salt.

3

Using your hands, massage the cabbage until it has softened slightly.

4

Set aside.

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