Low Fat Beef Rendang
Discover a healthier twist on a traditional favorite with this Low Fat Beef Rendang! Packed with aromatic Southeast Asian flavors, this recipe combines tender cubes of lean beef, fragrant spices like coriander, turmeric, and cumin, and the creamy richness of reduced-fat coconut milk. By swapping out full-fat ingredients and using canola oil, this rendition offers all the bold and spicy goodness of classic rendang while being kinder to your waistline. Simmered low and slow for tender perfection, it’s infused with lemongrass, kaffir lime leaves, and a touch of red chili paste for depth and a hint of heat. Ready in just two hours, this dish is perfect when paired with fluffy steamed rice for a satisfying, guilt-free meal. Ideal for fans of healthy comfort food with a global flair, this lighter Beef Rendang is sure to become a new family favorite!
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Ingredients
- 500 grams lean beef, cut into cubes
- 400 ml reduced-fat coconut milk
- 200 ml water
- 1 large onion, finely chopped
- 4 pieces garlic cloves, minced
- 2 tablespoons ginger, minced
- 1 piece lemongrass stalk, bruised
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 2 tablespoons red chili paste
- 4 pieces kaffir lime leaves
- 1 tablespoon brown sugar
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon canola oil
Directions
Step 1
Heat the canola oil in a large pot over medium heat.
Step 2
Add the chopped onion, minced garlic, and minced ginger. Sauté until the onion becomes translucent, about 5 minutes.
Step 3
Stir in the ground coriander, ground cumin, ground turmeric, and red chili paste. Cook for another 2 minutes until aromatic.
Step 4
Add the beef cubes and stir to coat them well with the spice mixture.
Step 5
Pour in the reduced-fat coconut milk and water, then add the bruised lemongrass stalk, kaffir lime leaves, brown sugar, salt, and black pepper.
Step 6
Increase the heat to bring the mixture to a boil, then reduce to a simmer. Cover and let it cook for 1.5 to 2 hours, or until the beef is tender and the sauce has thickened, stirring occasionally.
Step 7
Remove the lemongrass stalk and kaffir lime leaves before serving.
Step 8
Serve hot with steamed rice.
Nutrition Facts
| Serving size | (1376.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1824.1 |
| Total Fat 115.0g | 0% |
| Saturated Fat 51.5g | 0% |
| Polyunsaturated Fat 3.5g | |
| Cholesterol 400mg | 0% |
| Sodium 3392.3mg | 0% |
| Total Carbohydrate 46.6g | 0% |
| Dietary Fiber 8.2g | 0% |
| Total Sugars 20.7g | |
| Protein 137.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 203.3mg | 0% |
| Iron 24.5mg | 0% |
| Potassium 2325.7mg | 0% |
Source of Calories