Beef Rendang

Name: Beef Rendang
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 2 Tbsps chili garlic sauce (such as Lee Kum Kee); 907 grams boneless chuck roast, trimmed and cut into 1-inch cubes; 946 milliliters hot cooked basmati rice; 397 grams fat-free, less-sodium chicken broth; 5 cloves 1/2 tablespoons minced garlic (about; 79 milliliters thinly sliced peeled ginger; 0 teaspoons ground cinnamon; 2 teaspoons ground turmeric; 2 stalks (3-inch) fresh lemongrass , crushed; 397 grams light coconut milk, divided; 2 Tbsps fresh lime juice; 1 teaspoon grated lime rind; 1 teaspoons salt; 1 to 2 serrano chiles, chopped; 118 milliliters chopped shallots; 2 teaspoons sugar; 158 milliliters flaked unsweetened coconut, toasted

The recipe Beef Rendang can be made in around 45 minutes. This recipe serves 6. One portion of this dish contains approximately 33g of protein, 28g of fat, and

Instructions

Place first 9 ingredients in a food processor or mini chopper.

Equipment you will use

Food Processor

Add 1/4 cup coconut milk; process until smooth. Spoon mixture into a bowl; set aside.

Ingredients you will need

Coconut Milk

Equipment you will use

Bowl

Place 3 tablespoons coconut milk and flaked coconut in food processor; process until a smooth paste forms.

Ingredients you will need

Coconut Flakes

Coconut Milk

Equipment you will use

Food Processor

Heat a large saucepan over medium-high heat.

Equipment you will use

Sauce Pan

Add shallot mixture; cook 1 minute or until fragrant, stirring constantly. Stir in remaining coconut milk, rind, and next 5 ingredients (through broth); bring to a boil. Cover, reduce heat to medium-low, and simmer 1 1/2 hours or until beef is tender, stirring occasionally. Discard lemongrass. Stir in flaked coconut mixture; simmer 10 minutes or until liquid almost evaporates.

Ingredients you will need

Coconut Flakes

Coconut Milk

Lemon Grass