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Beef Rendang

Photo: Romulo Yanes, Randy Mayor; Styling: Mary-Ellen Weinrib
Yield 6 servings (serving size: 1/2 cup beef mixture and 3/4 cup rice)
This rich Malay curry features 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.

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

Nutrition Information

  • calories 449
  • fat 14.6 g
  • satfat 10.3 g
  • monofat 2.5 g
  • polyfat 0.4 g
  • protein 27.4 g
  • carbohydrate 51.5 g
  • fiber 3.1 g
  • cholesterol 49 mg
  • iron 3.3 mg
  • sodium 784 mg
  • calcium 30 mg

How to Make It

  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.