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)

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

Preparation

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.

Nutritional Information

Calories:

506 (28% from fat)

Fat:

15.8g (sat 9g,mono 3.5g,poly 1.4g)

Protein:

30.5g

Carbohydrate:

56.4g

Fiber:

1.3g

Cholesterol:

73mg

Iron:

5.4mg

Sodium:

141mg

Calcium:

47mg