Keto Beef Rendang with Zucchini Noodles

Ingredients

• about 910 g Beef Chuck
• 2 cans Coconut Milk (full-fat)
• 4 medium Zucchini
• 4 tbsp Rendang Spice Paste
• 2 stalks Lemongrass
• 5.08 cm Ginger
• 6 cloves Garlic
• 1 tsp Turmeric
• 2 tbsp Vegetable Oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1On a clean cutting surface, cut the about 910 g of Beef Chuck into 3.81 cm (3.8 cm) cubes. Using the flat side of a knife, smash the 2 stalks of Lemongrass. Finely mince the 5.08 cm of Ginger and the 6 cloves of Garlic.
2. 2In a large heavy-bottomed pot or Dutch oven (at least 6-quart capacity), heat the 2 tbsp of Vegetable Oil over medium heat (approximately 162.8-176.7°C / 160-175°C). Add the 4 tbsp of Rendang Spice Paste, the prepared 2 stalks of Lemongrass, the prepared 5.08 cm of Ginger, the prepared 6 cloves of Garlic, and the 1 tsp of Turmeric. Sauté for 3-5 minutes, stirring frequently, until the mixture is very fragrant.
3. 3Add the prepared about 910 g of Beef Chuck cubes to the pot. Sear the beef over medium heat for 5-7 minutes, turning occasionally with tongs, until all sides are browned.
4. 4Pour in the 2 cans of full-fat Coconut Milk. Increase the heat to medium-high and bring the mixture to a gentle simmer, where small bubbles consistently break the surface. Reduce the heat to low (approximately 93.33-107.2°C / 93-107°C), then place the lid firmly on the pot.
5. 5Continue to simmer the rendang for 1.5 to 2 hours, stirring occasionally every 20-30 minutes to prevent sticking. The beef is done when it is fork-tender and easily pulls apart, and the sauce has reduced and thickened significantly.
6. 6While the rendang simmers, use a spiralizer to transform the 4 medium Zucchini into noodles.
7. 7Once the rendang has reached the desired tenderness and sauce consistency, remove the 2 stalks of Lemongrass from the pot. Serve the Keto Beef Rendang immediately over the freshly prepared zucchini noodles.

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