Tamarind stir fry. My goal is to spend no more than 30 minutes in the kitchen, while cooking from scratch and using as many fresh ingredients as possible. After a long day at work, speed and simplicity are of the essence. Continuing with the current Quick & Simple recipe series, hereās a recipe for beef tamarind stir-fry that I tried recently when I bought some dry-aged sirloin to experiment with. The recipe is taken from Waitrose Food Illustrated.
Tamarind stir fry
Ingredients: (serves 1)
- 70g sirloin steak
- 1 tbsp groundnut oil (I used rapeseed oil)
- 1 red chilli, seeded and sliced
- 1 lemongrass stalk, with soft middles thinly sliced
- Ā¾ tbsp tamarind paste
- 1 tbsp palm sugar or brown sugar
- 1 tbsp Thai fish sauce or reduced-salt soy sauce
- 100g bean sprouts
- juice of Ā¼ lime, with wedges to serve
- coriander leaves to serve
What to do next:
If youāre going to serve this with rice, start cooking the rice first, as the stir-fry takes no more than about 4 minutes. Noodles are much quicker to prepare if youāre hungry and canāt wait.
Thinly slice beef. Heat oil in wok or large frying pan over a high heat. Add beef, lemongrass and chilli.
Stir fry for a couple of minutes, then add tamarind paste (dissolved in a little boiling water and strained to remove the large seeds), sugar and fish sauce/soy sauce.
Add bean sprouts, stir some more and add lime juice. Donāt overcook the beef (it should be tender) or the beansprouts (they should be crunchy).
Scatter with coriander and serve with lime wedges and steamed rice (or noodles).
@ Lay The Table
