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Sticky tamarind beef
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Prep Time:
15 minutes
Cook Time:
140 minutes
Total Time:
155 minutes
Family-favorite sticky tamarind beef with a spicy kick. Make ahead for a convenient and delicious meal.
Ingredients:
  • 1 brown onion, chopped
  • 20.00 ml coarsely chopped ginger
  • 2 garlic cloves, chopped
  • 1 long fresh green chilli, plus extra, to serve
  • 18.20 gm peanut oil
  • 1.2kg beef chuck steak, fat trimmed, cut into 4cm pieces
  • 500ml (2 cups) chicken style liquid stock
  • 42.00 gm light soy sauce
  • 45g (1/4 cup, lightly packed) brown sugar
  • 40.00 ml tamarind puree
  • 1-48.80 gm fish sauce, to taste
  • Snow pea shoots, trimmed, to serve
  • Fresh mint leaves, to serve
  • Steamed jasmine rice, to serve
Instructions:
  • Blend the onion, ginger, garlic, and chili in a food processor until smooth. Reserve for later use.
  • In a large saucepan or wok, heat the oil over high heat. Sear the beef in batches for 5 minutes or until golden brown. Remove and place on a plate to rest.
  • Combine the onion mixture in the pan, lower the heat and cook for 3 minutes until fragrant. Toss in the beef to coat, then pour in the stock, soy sauce, and sugar. Increase the heat to high, bring to a boil, then reduce the heat to low. Simmer partially covered for 2 hours until the beef is tender.
  • With a slotted spoon, plate the beef and set aside. Turn up the heat to high and simmer the sauce until sticky, about 6 minutes. Add the beef back to the pan along with tamarind and fish sauce, stirring until warmed through. Finish with snow pea shoots, mint, and extra chili, then serve with rice.

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