Low Carb Crock Pot

Beef Rendang Slow Cooker

Beef Rendang Slow Cooker

Ingredients

Serves 4

Active Time 15 minutes

Saute; Pressure/Manual (High) Natural/Quick Release

• 2 tablespoons vegetable oil
• ¾ cup finely minced onions
• 1 tablespoon minced fresh ginger
• 1 tablespoon minced garlic
• 1 small jalapeno or serrano chile, seeded, if desired, and minced
• 1 (1.2-ounce) package rendang curry paste
• 1 pound skirt steak, cut into 2-inch chunks
• ½ cup water
• 1 cup full-fat coconut milk
• 2 tablespoons unsweetened shredded coconut, toasted, for garnish

Method

1. Select SAUTE on the Instant Pot
2. When the pot is hot, add the oil
3. When the oil is hot, add the onions, ginger, garlic, and jalapeno, stirring to coat with the oil
4. Add the curry paste
5. Cook, stirring, until the curry paste is lightly toasted, 3 to 4 minutes
6. Add the steak and cook, stirring to coat with the spices, for about 2 minutes
7. Pour in ¼ cup of the water and stir to scrape up the browned bits from the bottom of the pot
8. Not only do these browned bits add flavor to the finished dish, but if you leave any browned bits at the bottom, the pot will not come to pressure
9. Add the remaining ¼ cup water and ½ cup of the coconut milk
10. Select CANCEL
11. Secure the lid on the pot
12. Close the pressure-release valve
13. Select MANUAL and set the pot at HIGH pressure for 25 minutes
14. At the end of the cooking time, allow the pot to sit undisturbed for 10 minutes, then release any remaining pressure
15. If you want the dish a little less saucy, select SAUTE to cook off some of the water
16. Add the remaining ½ cup coconut milk and stir well to combine
17. Select CANCEL
18. Divide among four bowls and garnish with the shredded coconut before serving