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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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We simmered the meat in beef broth rather than high-fat coconut milk; just before serving, however, we added a small amount of coconut milk for flavoring. (Be sure to use unsweetened canned light coconut milk instead of the sweetened type popular in making fruit drinks.) Ingredients:
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 |
Directions:
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); sauté 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.
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