Recipes Ingredients Meat & Poultry Beef Recipes Beef Rendang with Broccoli 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Richard Gerhard Jung Servings: 6 Beef, broccoli and leeks are combined in a spicy, coconut-flavored curry. Serve with mashed sweet potatoes, if desired. Ingredients 1 recipe Lemongrass Paste 1 ½ teaspoons coarse salt 1 recipe Quick 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 ¼ cup low-fat coconut milk ½ 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 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. Rate it Print