Beef Rendang
1 lean – 3 greens – 0 healthy fats – 3 condiments (per serving)
4 servings Ingredients: • ¼ cup canned light coconut milk • 1¼ lb. lean beef steak, cut into cubes • 2 tsp fresh, grated ginger • 1 clove garlic • 1 cup green beans, sliced • 1 tsp ground ginger • 1 stalk lemongrass, pounded • 2 Kaffir lime leaves • 1 tsp oil • ¼ cup chopped onion • 1 tbsp parsley, chopped • ¼ cup reduced-fat plain Greek yogurt • 3 cups riced cauliflower, steamed • ¼ tsp salt • 1 cup fresh diced tomato • 1 cup water • 4 fresh chilies, divided
Directions:
1. Using a food processor, blend garlic, onion, 3 red chilies, ginger, galangal and salt to make a paste.
2. Heat a pot or wok, add oil, and cook the spice-blend paste until fragrant.
3. Add the pounded lemongrass and lime leaves, and mix well.
4. Add cubed beef to the paste and toss until the beef is almost cooked.
5. Add the water, coconut milk, and yogurt. Using low heat, simmer until the beef is tender (about 60 minutes) and the gravy mixture has dried up.
6. Meanwhile, blanch green beans and tomatoes.
7. Transfer the beef rendang to a bowl or plate. Garnish with parsley and the remaining chopped chili. Serve with hot, riced cauliflower and blanched vegetables.
