Beef Rendang with Broccoli

Serve with mashed sweet potatoes, if desired.Per serving: 236 calories, 12 g fat, 39 mg cholesterol, 14 g carbs, 490 mg sodium, 18 g protein, 3 g dietary fiber

  • Servings: 6
Beef Rendang with Broccoli

Photography: Richard Gerhard Jung

Source: Martha Stewart Living, October 2001

Ingredients

  • 1 recipe Lemongrass Paste Lemongrass Paste
  • 1 1/2 teaspoons coarse salt
  • 1 recipe Curry Powder Curry Powder
  • 2 medium leeks (about 8 ounces)
  • 16 ounces lean flank steak, cut into thin strips
  • 3 tablespoons all-purpose flour
  • 1 teaspoon extra-virgin olive oil
  • 1/4 cup low-fat coconut milk
  • 1/2 cup water
  • One 14 1/2-ounce can low-sodium fat-free beef broth, skimmed of fat
  • 1 head broccoli (1 pound), cut into florets

Directions

  1. Combine lemongrass paste with salt and curry powder. Set aside.

  2. Halve leeks lengthwise; cut across into 1/2-inch-wide half-circles. Place in a large bowl of cold water; swish around to release dirt. Place in colander to drain. Place steak in a bowl; sprinkle with flour. Toss to coat; set aside.

  3. Heat oil in a large nonstick skillet over medium heat. Add curry paste; cook until fragrant, about 1 minute. Add leeks; cook, stirring occasionally, until tender, about 3 minutes. Add beef; saute until browned. Add coconut milk, water, beef stock, and broccoli. Cover; cook, stirring occasionally, until broccoli is just tender, about 5 minutes more. Uncover; cook until slightly thickened, about 4 minutes more.

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