350g boneless beef tenderloin, cut into strips
2 tbsp kerisik (toasted grated coconut)
8 tbsp cooking oil
1 turmeric leaf, sliced
1 cup water
2 stalks lemongrass, cut into 4-inch length and pounded
Sugar and salt to taste
1 packet of Brahim’s Indonesian Rendang Sauce
Heat the oil in a stew pot or wok.
Add beef, Brahim’s Indonesian Rendang Sauce, kerisik, water, lemongrass and turmeric leaf, and stir frequently until the beef is cooked.
Add more salt and sugar to taste. Garnish with finely sliced turmeric leaves.