Lemongrass Beef Rendang + Pink Ginger Rice

Beef, water, unsweetened coconut milk (coconut), yellow onion, chipotle with adobo (tomato, corn oil, non-gmo cornstarch, granulated onion, granulated garlic, dried chipotle chile, vinegar, salt, paprika), lemongrass, tamarind paste, cilantro, thai basil, chocolate mint, scallion, chicken demi glace (chicken fat, salt, chicken stock), red curry paste (shallot, lemon juice, red chile, safflower oil, kaffir lime peel, galangal, lemongrass, garlic, salt, coriander seed, cumin), lemongrass turmeric paste (shallot, turmeric, himalayan pink salt, galangal, lemongrass, lime juice), kosher salt, avocado oil, red boat fish sauce, garlic, ginger, kaffir lime leaf, cinnamon, curry powder (turmeric, clove, cardamom, cinnamon, coriander, cumin), clove, pineapple mint

Jar 1: STOVETOP: 1) Remove Herbs. 2) Heat lightly oiled saucepan to med-high heat. 2) Add the rest to pan. Add 1 tbsp of water if thinner consistency is desired. Heat while stirring for 1:45 min. 3) Garnish w/ Herbs. MICROWAVE: 1) Remove Herbs. 2) Add the rest to separate bowl. Heat for 2 mins. 3) Garnish w/ Herbs. 4) Serve w/ Jar 2.