Keto Beef Rendang with Coconut Cauliflower Rice

Ingredients

• 2 lbs Beef Chuck
• 2 cans Coconut Milk
• 3 stalks Lemongrass
• 2 inches Galangal
• 2 inches Ginger
• 6 cloves Garlic
• 3 small Chili Peppers
• 1 tablespoon Turmeric Powder
• 1 tablespoon Coriander Powder
• 1 teaspoon Cumin Powder
• 1 large head Cauliflower

Instructions

1. 1Cut the 2 lbs Beef Chuck into 1-inch cubes.
2. 2Prepare the spice paste: In a blender, combine the 3 stalks Lemongrass (white parts only, roughly chopped), 2 inches Galangal (peeled and roughly chopped), 2 inches Ginger (peeled and roughly chopped), 6 cloves Garlic (peeled), 3 small Chili Peppers (stems removed), 1 tablespoon Turmeric Powder, 1 tablespoon Coriander Powder, and 1 teaspoon Cumin Powder. Blend until you have a very fine paste.
3. 3Heat a large, heavy-bottomed pot or Dutch oven over medium-high heat (375°F / 190°C). Add the spice paste and cook, stirring constantly, for 2-3 minutes until it is very fragrant.
4. 4Add the 2 lbs Beef Chuck cubes to the pot. Stir well to coat all the beef pieces with the spice paste. Cook for 5-7 minutes, stirring occasionally, until the beef is browned on all sides.
5. 5Pour in the 2 cans Coconut Milk. Stir everything together and bring the mixture to a gentle simmer. Once simmering, reduce the heat to low (250°F / 120°C), cover the pot tightly, and cook for 1.5 to 2 hours, or until the beef is very tender and the sauce has thickened considerably. Stir occasionally to prevent sticking.
6. 6While the rendang is simmering, prepare the cauliflower rice. Take the 1 large head Cauliflower and grate it or process it in a food processor until it has a rice-like texture. Steam or sauté the cauliflower rice in a separate pan with a splash of coconut milk from one of the cans until it is tender, about 5-8 minutes.

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