Beef Rendang

By Kplmrm

This rich Malay curry is redolent with aromatic lemongrass, garlic, ginger, and cinnamon. Make sure the beef mixture cooks at a low simmer so the sauce doesn't scorch and the meat slowly becomes tender. If you can't find unsweetened coconut, use sweetened flaked coconut and omit the added sugar.

Yield: 6 servings (serving size: 1/2 cup beef mixture and 3/4 cup rice)

Nutritional Information
Calories:449
Fat:14.6g (sat 10.3g,mono 2.5g,poly 0.4g)
Protein:27.4g
Carbohydrate:51.5g
Fiber:3.1g
Cholesterol:49mg
Iron:3.3mg
Sodium:784mg
Calcium:30mg

Ingredients

• 1/2 cup chopped shallots
• 1/3 cup thinly sliced peeled ginger
• 1 1/2 tablespoons minced garlic (about 5 cloves)
• 2 tablespoons chili garlic sauce (such as Lee Kum Kee)
• 1 1/2 teaspoons ground turmeric
• 1 1/4 teaspoons salt
• 1/4 teaspoon ground cinnamon
• 6 whole cloves
• 1 to 2 serrano chiles, chopped
• 1 (14-ounce) can light coconut milk, divided
• 2/3 cup flaked unsweetened coconut, toasted
• 1 teaspoon grated lime rind
• 2 tablespoons fresh lime juice
• 2 teaspoons sugar
• 2 (3-inch) fresh lemongrass stalks, crushed
• 2 pounds boneless chuck roast, trimmed and cut into 1-inch cubes
• 1 (14-ounce) can fat-free, less-sodium chicken broth
• 4 cups hot cooked basmati rice

Preparation

Step 1

1. Place first 9 ingredients in a food processor or mini chopper. Add 1/4 cup coconut milk; process until smooth. Spoon mixture into a bowl; set aside.

2. Place 3 tablespoons coconut milk and flaked coconut in food processor; process until a smooth paste forms.

3. Heat a large saucepan over medium-high heat. Add shallot mixture; cook 1 minute or until fragrant, stirring constantly. Stir in remaining coconut milk, rind, and next 5 ingredients (through broth); bring to a boil. Cover, reduce heat to medium-low, and simmer 1 1/2 hours or until beef is tender, stirring occasionally. Discard lemongrass. Stir in flaked coconut mixture; simmer 10 minutes or until liquid almost evaporates. Serve over rice.