Sear the diced beef in the oil over a high heat.
Add the Kumar’s Rendang paste and the water.
Reduce the heat and whole simmer with the lid on until cooked to taste.
The Rendang is ready when it has a dark colour and the sauce starts to thicken a little.

Tips
Try replacing the diced beef with chicken thighs and adding coconut milk instead of water.
Garnish with roasted, grated coconut or Seroendeng.