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.)

Yield: 4 servings (serving size: 1/3 cup meat mixture and 1 cup rice)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 506
  • Calories from fat: 28%
  • Fat: 15.8g
  • Saturated fat: 9g
  • Monounsaturated fat: 3.5g
  • Polyunsaturated fat: 1.4g
  • Protein: 30.5g
  • Carbohydrate: 56.4g
  • Fiber: 1.3g
  • Cholesterol: 73mg
  • Iron: 5.4mg
  • Sodium: 141mg
  • Calcium: 47mg


  • 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


  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. 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.
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