Beef Rendang

• 1 pound lean, boned sirloin steak
• 2 teaspoons vegetable oil
• Cooking spray
• 1/3 cup chopped shallots
• 1 tablespoon grated peeled fresh ginger
• 1 tablespoon minced peeled fresh lemon grass
• 1/2 teaspoon crushed red pepper
• 3 garlic cloves, minced
• 2 (14 1/4-ounce) cans fat-free beef broth, divided
• 1/2 cup unsweetened light coconut milk
• 1/8 teaspoon salt
• 4 cups hot cooked rice
• 4 teaspoons chopped fresh cilantro

1. Trim fat from steak; cut steak 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 with a paper towel.
2. Place skillet coated with cooking spray over medium-high heat until hot. Add shallots and next 4 ingredients (shallots through garlic); saute 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. Remove from heat; stir in coconut milk and salt. Serve over rice; sprinkle with cilantro.

lean, vegetable oil, cooking spray, shallots, fresh ginger, lemon grass, red pepper, garlic, beef broth, milk, salt, rice, fresh cilantro

Taken from www.myrecipes.com/recipe/beef-rendang-0 (may not work)