Beef Rendang

Ingredients

• 28.5 ounce beef broth fat-free divided canned
• 4 cups rice hot cooked
• 0.5 teaspoon pepper red crushed
• 4 teaspoons cilantro leaves fresh chopped
• 1 tablespoon ginger fresh grated peeled
• 3  garlic cloves minced
• 1 tablespoon lemon grass fresh minced peeled
• 0.1 teaspoon salt 
• 0.3 cup shallots chopped
• 1 pound boned sirloin steak lean
• 0.5 cup coconut milk light unsweetened
• 2 teaspoons vegetable oil 

Equipment

• frying pan
• paper towels

Directions

1. Trim fat from steak; cut steak into 1/2-inch cubes.
2. Heat oil in a large nonstick skillet over high heat.
3. Add steak; cook 4 minutes or until steak loses its pink color.
4. Drain well, and set aside. Wipe drippings from skillet with a paper towel.
5. Place skillet coated with cooking spray over medium-high heat until hot.
6. Add shallots and next 4 ingredients (shallots through garlic); saut 1 minute. Return steak to skillet. Stir in 2 cups broth; bring to a boil. Cover, reduce heat, and simmer 45 minutes. Stir in remaining broth; cover and simmer 45 minutes or until steak is tender.
7. Remove from heat; stir in coconut milk and salt.
8. Serve over rice; sprinkle with cilantro.