Beef Rendang

Beef Rendang
Photo by Romulo Yanes, Randy Mayor

Ingredients

  • 1 (14-ounce) can fat-free, less-sodium chicken broth
  • 1 to 2 serrano chiles, chopped
  • 2 teaspoons sugar
  • 1 ¼ teaspoons salt
  • 1/3 cup thinly sliced peeled ginger
  • 2 pounds boneless chuck roast, trimmed and cut into 1-inch cubes
  • 4 cups hot cooked basmati rice
  • + 11 more ingredients
    • 2/3 cup flaked unsweetened coconut, toasted
    • ¼ teaspoon ground cinnamon
    • 1 ½ teaspoons ground turmeric
    • 1 ½ tablespoons minced garlic (about 5 cloves)
    • 2 tablespoons chili garlic sauce (such as Lee Kum Kee)
    • 1 (14-ounce) can light coconut milk, divided
    • 6 whole cloves
    • 2 (3-inch) fresh lemongrass stalks, crushed
    • ½ cup chopped shallots
    • 2 tablespoons fresh lime juice
    • 1 teaspoon grated lime rind

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 mediu...

View full recipe at My Recipes

Comments

Variations on Beef Rendang

  • Beef Rendang
    • 4 teaspoons chopped fresh cilantro
    • 2 teaspoons vegetable oil
    • 2 (14 1/4-ounce) cans fat-free beef broth, divided
    • +9 other ingredients


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