Beef Rendang

I've had this recipe since 1995 and never had an opportunity to actually try it. It sometimes surprises me how long I've harbored some of these recipes just waiting for the right moment to make the dish. That "right moment" seems to never come around.

Which is why I went to the brandy snifter of recipes. There need not be any "right moment", it just needs to be a day of the week.

Ironically enough, after so many years, I can't say it was worth the wait. The recipe was just okay. I'll keep it though because I may - at some point - make it again - it'll definitely be in the yearly cookbook.

Beef Rendang
Serves: 4

• 1 pound Lean boned sirloin steak
• teaspoon Vegetable oil
• 1/3 cup Chopped shallot
• 1 tablespoon Grated peeled fresh ginger
• 1 tablespoon Minced peeled fresh lemon grass
• 1/2 teaspoon Crushed red pepper
• 3 cloves Garlic, minced
• 2 cans Fat free beef broth, divided
• 1/2 cup Unsweetened light coconut milk
• 1/8 teaspoon Salt
• 4 cups Cooked rice
• 4 teaspoons Chopped fresh cilantro

1. Trim any fat from steak, cut into 1/2 inch cubes. Heat oil in a large nonstick skillet over high heat. Add steak; cook 4 minutes or until steak loses its pink color. Drain well and set aside. Wipe drippings from skillet.

2. Place skillet coated with cooking spray over medium-high heat until hot. Add shallots, ginger, lemongrass, crushed red pepper flakes and garlic; sauté 1 minute. Return steak to skillet. Stir in 2 cups broth; bring to a boil.

3. Cover and reduce heat to simmer for 45 minutes.

4. Stir in remaining broth; cover and simmer 45 minutes or until steak is tender. Remove from heat. Stir in coconut milk and salt.

5. Serve over rice; sprinkle with cilantro