Beef Rendang

3 Ratings
  • 5 2
  • 4 0
  • 3 0
  • 2 0
  • 1 1

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.)

Recipe by Cooking Light September 1997

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Recipe Summary

Yield:
4 servings (serving size: 1/3 cup meat mixture and 1 cup rice)
Nutrition Info
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Ingredients

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.

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  • 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.

Nutrition Facts

Per Serving:
506 calories; calories from fat 28%; fat 15.8g; saturated fat 9g; mono fat 3.5g; poly fat 1.4g; protein 30.5g; carbohydrates 56.4g; fiber 1.3g; cholesterol 73mg; iron 5.4mg; sodium 141mg; calcium 47mg.
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