Step 1

Roughly chop the white part of 1 lemongrass stalk. Place in a small food processor. Add onion, ginger, garlic, chilli, turmeric and 2 tablespoons coconut milk. Process until a smooth paste forms.

Step 2

Using a rolling pin or meat mallet, gently pound remaining lemongrass stalk. Place in a wok. Add spice mixture, bay leaves and remaining coconut milk. Stir to combine. Add beef, turning to coat. Place wok over medium heat.

Step 3

Cook, stirring occasionally, for 2 hours 30 minutes, or until the coconut milk has almost completely evaporated and the beef is frying in the coconut oil. Towards the end of cooking, press the meat firmly with a wooden spoon to break apart and shred.

Step 4

Remove and discard lemongrass stalk and bay leaves. Season with salt and pepper. Sprinkle rendang with tomato. Serve with steamed choy sum and rice.