For this week's recipe, we are sharing an easy but flavorful tamarind beef stir fry. This dish is also a great way for you to use up some of your late summer peppers. Yummy.
(recipe adapted from Savory Spice Shop)
1lb skirt steak, sliced thinly against the grain
1/4 cup tamarind paste
2 cloves garlic, peeled and minced
2 shallots, sliced
1 medium carrot, peeled and sliced thinly
3 tbsp honey
4 tsp soy sauce
4 tsp yellow mustard seeds
4 tsp cumin seeds
4 tsp ground coriander
1 bell pepper, seeded and sliced
2 thai chili peppers (optional, you can use more if you want it more spicy)
1 tbsp cooking oil
Marinate beef in tamarind, garlic, honey, and soy sauce for at least 1 hour.
In the meantime, dry roast mustard and cumin seeds until the seeds start to pop (about 3 minutes), then remove.
In a wok, heat oil until hot, then stir in bell peppers, chili peppers, onions, and carrots. Cook until soft.
Add steak and marinade, and cook for 1-2 minutes.
Add in cumin, mustard, and coriander.
Finish cooking meat. We like ours medium rare, so that is about 1-2 minutes; add more cooking time if you like your beef well done.
Serve over rice.