Beef Rendang

We simmered the meat in beef broth rather than high-fat coconut milk; just before serving, however, we added a small amount of coconut milk for flavoring. (Be sure to use unsweetened canned light coconut milk instead of the sweetened type popular in making fruit drinks.)


4 servings (serving size: 1/3 cup meat mixture and 1 cup rice)

Recipe from

Cooking Light

Nutritional Information

Calories 506
Caloriesfromfat 28 %
Fat 15.8 g
Satfat 9 g
Monofat 3.5 g
Polyfat 1.4 g
Protein 30.5 g
Carbohydrate 56.4 g
Fiber 1.3 g
Cholesterol 73 mg
Iron 5.4 mg
Sodium 141 mg
Calcium 47 mg


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


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.