Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, sticky tamarind beef. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Sticky Tamarind Beef is one of the most popular of recent trending foods in the world. It is easy, it’s fast, it tastes delicious. It is appreciated by millions every day. Sticky Tamarind Beef is something that I have loved my whole life. They’re nice and they look fantastic.
Neil Perry's beef sticks slicked with spicy tamarind marinade. Combine the beef pieces with the marinade in a bowl, cover with cling film and refrigerate for at least three. Skinnytaste > Main Ingredient > Chicken Recipes > Sticky Tamarind Chicken with Crisp Lettuce.
To get started with this recipe, we must prepare a few components. You can have sticky tamarind beef using 11 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Sticky Tamarind Beef:
- Take 200 g lean beef mince,
- Get 4 tbsp tamarind sauce,
- Make ready 2 inches fresh ginger, chopped very finely,
- Get 2 cloves minced garlic,
- Prepare 1/2 tsp Chinese five spice powder,
- Get Red chilli flakes to taste,
- Take 2 tbsp coconut oil,
- Make ready Salt to season,
- Make ready To garnish:
- Prepare Red chilli flakes,
- Get Sesame seeds
A sticky sweet and sour tamarind steak recipe served with sesame miso pak choi and basmati rice. Sear sirloin steaks with a sticky sweet and sour tamarind glaze for the ultimate steak-night indulgence. Beef tastes great paired with the strong flavours of tamarind and lemongrass. This dish can be made in minutes- perfect for a speedy weekday supper. (For a more filling option try it with wholegrain noodles.) Restaurant recipe for Mongolian Beef.
Instructions to make Sticky Tamarind Beef:
- Heat up a wok over a high heat and add in the coconut oil. Once hot add in the minced beef and break apart and begin to brown. Turn the heat down to medium.
- Add in the chopped ginger and stir through. Season with salt and add in red chilli flakes plus the five spice. Continue to gently fry for another minute or two.
- Add in the minced garlic and stir through. Fry for 20 seconds then add in the tamarind sauce. Toss the beef to coat it in the sticky sauce. Turn the heat down to low and fry for a minute or two then remove from the heat. Serve up and garnish with sesame seeds and extra chilli flakes if desired. Enjoy! :)
Crispy marinated strips of beef tossed in a sticky sauce. Notes: Like dates, fresh tamarinds, with their sticky, dense flesh and dry exterior pods, last Tamarind pulp (with seeds, and often some shell) is sold in solid blocks in the same ethnic markets. Tamarind is naturally sour, and gets more intensely tangy the older it gets—yet it's still more nuanced than, say, lemon juice. Freshly processed tamarind in particular is rounder and warmer in flavor. This tamarind beef dish from Yummy combines tamarind concentrate, fish sauce, and brown sugar.
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