Beef Rendang

13 ingredients
2 steps

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

  1. 1
    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.
  2. 2
    Place skillet coated with cooking spray over medium-high heat until hot. Add shallots and next 4 ingredients (shallots through garlic); saute 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.

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