Rating: Unrated
0 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Beef, broccoli and leeks are combined in a spicy, coconut-flavored curry. Serve with mashed sweet potatoes, if desired.

Martha Stewart Living, October 2001


Credit: Richard Gerhard Jung

Recipe Summary test



Ingredient Checklist


Instructions Checklist
  • Combine lemongrass paste with salt and curry powder. Set aside.

  • 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.

  • 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)

Rating: Unrated
Definitely not a real rendang recipe.