Tamarind Beef Stir Fry

    30 minutes

    Tamarind paste really makes this dish. It adds a tangy touch to what might be otherwise just another beef stir fry!

    1 person made this

    Serves: 2 

    • 1 teaspoon tamarind paste
    • 3 tablespoons boiling water
    • 2 tablespoons reduced-salt soy sauce
    • 2 teaspoons sesame oil
    • 1 tablespoon rice wine (sake or mirin) or sherry
    • 100g fine rice noodles
    • 1 tablespoon sunflower oil
    • 220g lean rump steak, cut into strips
    • 1 small onion, cut into wedges
    • 2 teaspoons chopped lemongrass
    • 1 fresh red chilli, seeded and chopped
    • 2 large garlic cloves, crushed
    • 80g snow peas, halved diagonally
    • 6 baby corn, sliced
    • 100g fresh shiitake, chestnut or button mushrooms, sliced

    Preparation:20min  ›  Cook:10min  ›  Ready in:30min 

    1. In a small bowl, combine the tamarind paste and boiling water and leave to soak for 10 minutes, stirring frequently to break down the paste. Mix the resulting tamarind liquid with the soy sauce, sesame oil and rice wine or sherry.
    2. While the tamarind is soaking, soak the rice noodles in boiling water for 4 minutes, or according to the packet instructions. Then drain, rinse under cold running water and set aside to drain thoroughly.
    3. Heat the sunflower oil in a wok or very large frying pan and stir-fry the beef over a high heat for about 3 minutes or until cooked. Use a slotted spoon to remove the beef from the wok and set it aside.
    4. Add the onion, lemongrass, chilli and garlic to the wok and stir-fry over a high heat for 1 minute. Add the snow peas, baby corn and mushrooms, and continue stir-frying for 2 minutes.
    5. Return the beef to the wok. Add the tamarind liquid and the noodles and stir for about 1 minute to heat through. Serve immediately, while still hot.

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