Beef rendang mince wraps
A contemporary twist on a traditional Southeast Asian recipe
Serves
4
Prep Time
10 mins
Cook Time
10 mins
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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ShareIngredients
500g Quality Mark beef mincei
50g Rendang paste
¼ red cabbage
very finely sliced½ cup roasted unsalted peanuts
roasted, salted, and chopped100g mung bean sprouts
½ tsp kosher salt
2 Tbsp water
8 small tortillasi
mint leaves
fresh (optional garnish)fresh coriander leaves
(optional garnish)red chilli
sliced, fresh (optional garnish)a squeeze lime
(optional garnish)
Method
Add the finely sliced cabbage to a large bowl.
Sprinkle over ½ a teaspoon of salt.
Using your hands, massage the cabbage until it has softened slightly.
Set aside.
Heat a large frying pan on high.
Add the mince and brown, breaking it apart with a wooden spoon as you go. Approximately 7-10 minutes.
When the mince is nearly cooked, add the Rendang paste and 2 tablespoons of water, mix well.
Once cooked through, remove the mince from the heat and set aside.
Heat the wraps either on a ribbed skillet or in the microwave for 30 seconds.
Assemble the wraps, starting with the pickled cabbage and sprouts.
Then add the mince, with chopped peanuts on top.
Garnish with mint, coriander, sliced chilli, and a squeeze of lime if you like.
Nutrition Information per Serving (281g)
This nutrition analysis is based on 4 serves and does not include the optional garnishes.
