November 2023
Beef Rending
Beef Rending is a Malaysian stew made with sirloin steak, ginger, root, lemon grass, chilies and garlic, and coconut milk. These ingredients all coming together in this delicious stew, topped with chopped cilantro. Typically served over a bed of rice, I prefer brown rice, but you can certainly use white as well. The wine chosen to complement this entrée is Great Frogs, ‘Cold, Blooded’ which is simply delicious.
Enjoy!
Ingredients
1lbs lean, boned sirloin steak
2 tsp vegetable oil and cooking spray
1/3 cup chopped shallots
1 TBSP grated peeled ginger root
1 TBSP minced lemon grass
1/2 tsp red pepper flakes
3 minced garlic cloves
2 14oz can fat free beef broth or bullion, divided
1/2 cup light unsweetened coconut milk
1/8 tsp salt
4 cups hot cooked rice
Chopped fresh cilantro
Method
Trim fat from steak; cut steak into 1/2 inch cubes. He oil in large skillet over hot heat. Add steak; cook 4 min or until steak, loses its pink color. Drain well, remove from skillet, cover, and set aside. Wipe drippings from skillet with a paper towel.
Place skillet coated with cooking spray over medium heat until hot. Add shallots, and next four ingredients (shallots, through garlic). Sauté one minute. Return steak to skillet. Stir in 2 cups broth; bring to boil. Cover, reduce heat and simmer 45 minutes. Stir and remaining broth; cover and simmer 45 minutes or until steak is tender. Remove from heat; stir in coconut milk, and salt.
Serve over rice; sprinkle with cilantro
Note: to make this entrée with less fat, use nonstick dick skillet, no oil, and simmer steak in beef broth rather than coconut milk. Add enough coconut milk at the end for flavor.
Credits: recipe from cooking light magazine many years ago.