Beef and Courgette Rendang (serves 2 generously)
1 tbsp vegetable oil
6 cloves garlic, finely chopped
1 tbsp lemongrass paste
20g ginger, finely chopped
1 large rump steak (about 220g), sliced thinly
1 tbsp turmeric
¼ tsp cayenne pepper (plus extra for garnish if you like it hot!)
500g courgettes, sliced thinly
250g coconut cream
100ml beef stock
35g tamarind paste
Salt, pepper and sugar to taste.
1. Stir fry the garlic, lemongrass and ginger in the vegetable oil for 1 minute in a wok. Add the steak, turmeric and cayenne pepper and stir fry for a further 2 minutes. Add the courgettes, stir fry for a further 2 minutes.
2. Add all the other ingredients, and cook on a high heat, stirring often, for a further 5 minutes. Season to taste and serve, with a little extra cayenne pepper or chilli flakes as a garnish if desired.