Beef Rendang

Beef Rendang
Beef Rendang

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Ingredients

  • 1

    pound lean, boned sirloin steak

  • 2

    teaspoons vegetable oil

  • Cooking spray

  • 1/3

    cup chopped shallots

  • 1

    tablespoon grated peeled fresh ginger

  • 1

    tablespoon minced peeled fresh lemon grass

  • 1/2

    teaspoon crushed red pepper

  • 3

    garlic cloves minced

  • 2

    (14 1/4-ounce) cans fat-free beef broth divided

  • 1/2

    cup unsweetened light coconut milk

  • 1/8

    teaspoon salt

  • 4

    cups hot cooked rice

  • 4

    teaspoons chopped fresh cilantro

Directions

Trim fat from steak; cut steak into 1/2-inch cubes. Heat oil in a large nonstick skillet over high heat. Add steak; cook 4 minutes or until steak loses its pink color. Drain well, and set aside. Wipe drippings from skillet with a paper towel. Place skillet coated with cooking spray over medium-high heat until hot. Add shallots and next 4 ingredients (shallots through garlic); sauté 1 minute. Return steak to skillet. Stir in 2 cups broth; bring to a boil. Cover, reduce heat, and simmer 45 minutes. Stir in remaining broth; cover and simmer 45 minutes or until steak is tender. Remove from heat; stir in coconut milk and salt. Serve over rice; sprinkle with cilantro. Serving Size: 1/3 cup meat mixture and 1 cup rice

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