Beef Rendang

Ingredients

• 2 tablespoons sriracha (such as Lee Kum Kee)
• 2 pounds chuck roast boneless trimmed cut into 1-inch cubes
• 4 cups rice hot cooked
• 14 ounce less-sodium chicken broth fat-free canned
• 5 cloves garlic minced
• 0.3 cup ginger peeled thinly sliced
• 0.3 teaspoon ground cinnamon 
• 1.5 teaspoons ground turmeric 
• 2 stalks lemongrass fresh crushed (3-inch)
• 14 ounce coconut milk light divided canned
• 2 tablespoons juice of lime fresh
• 1 teaspoon lime rind grated
• 1.3 teaspoons salt 
• 1  to 2 serrano chiles chopped
• 0.5 cup shallots chopped
• 2 teaspoons sugar 
• 0.7 cup coconut or unsweetened flaked toasted

Equipment

• food processor
• bowl
• sauce pan

Directions

1. Place first 9 ingredients in a food processor or mini chopper.
2. Add 1/4 cup coconut milk; process until smooth. Spoon mixture into a bowl; set aside.
3. Place 3 tablespoons coconut milk and flaked coconut in food processor; process until a smooth paste forms.
4. Heat a large saucepan over medium-high heat.
5. Add shallot mixture; cook 1 minute or until fragrant, stirring constantly. Stir in remaining coconut milk, rind, and next 5 ingredients (through broth); bring to a boil. Cover, reduce heat to medium-low, and simmer 1 1/2 hours or until beef is tender, stirring occasionally. Discard lemongrass. Stir in flaked coconut mixture; simmer 10 minutes or until liquid almost evaporates.
6. Serve over rice.