No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

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


  • 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


  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.

Reviews (1)

  • t-mi7 9 Oct, 2014

    Definitely not a real rendang recipe.

Related Topics