Indonesian-Style Beef Rendang with Coconut Rice and Ginger Garlic Green Beans

Cut 1 lb beef chuck into 1-inch cubes and pat dry with paper towels.

Trim the ends of 2 lemongrass stalks, remove the tough outer layers, and bruise with the back of a knife. Cut into 3-inch pieces.

Peel and roughly chop 3 medium shallots, 4 garlic cloves, and 2 inches of fresh ginger.

If using, peel and chop 1 inch of galangal.

Add shallots, garlic, ginger, galangal (if using), 1 tsp turmeric powder, 2 tsp coriander powder, and 1 tsp cumin powder to a food processor. Blend into a smooth paste, adding a splash of water if needed.

Heat 2 tbsp vegetable oil in a large heavy-bottomed pot over medium-high heat. Working in batches if necessary, sear the beef cubes until browned on all sides, about 3-4 minutes per batch. Transfer to a plate.

In the same pot, add 1 tbsp vegetable oil and the spice paste. Cook, stirring frequently, until fragrant and the raw smell disappears, about 5 minutes.

Return the beef to the pot. Add 14 oz coconut milk, lemongrass pieces, 1 cinnamon stick, 1 star anise, 4 kaffir lime leaves (or 2 tsp lime zest), 1 tbsp tamarind paste, 1 tbsp palm sugar, and 1 tsp salt.

Bring to a simmer, then reduce heat to low. Cover and cook for 45 minutes, stirring occasionally to prevent sticking.

Remove the lid and continue cooking for another 15-20 minutes, or until the sauce has reduced and thickened, and the meat is tender. The oil should start to separate from the sauce.

While the rendang cooks, rinse 1 cup jasmine rice until the water runs clear. In a medium saucepan, combine rice with 1½ cups water and ¼ cup coconut milk (reserved from the can used for the rendang).

Bring rice to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes.

Trim the ends of 8 oz green beans and cut them in half.

Peel and finely mince 1 clove of garlic and ½ inch of ginger for the green beans.

In a separate pan, heat 1 tbsp vegetable oil over medium-high heat. Add the minced garlic and ginger, stirring for 30 seconds until fragrant.

Add green beans and stir-fry for 4-5 minutes until bright green and tender-crisp. Season with a pinch of salt.

Remove the lemongrass, cinnamon stick, and star anise from the rendang before serving.

Fluff the coconut rice with a fork and divide between two plates.

Serve the beef rendang alongside the coconut rice and ginger garlic green beans.

Garnish with thinly sliced red chili if desired.