The unique flavour of tamarind makes it a useful ingredient in marinades, sauces, stir fries and even drinks.
1 lime juiced
1 tbs tamarind puree
1 tbs fish sauce
1 tbs brown sugar
1 tsp sesame oi
4 tbs water
2 x 200g sirloin steaks
2 Chinese cabbage
1/4 red onion
Bunch of mint leaves
Bunch of coriander leaves
1 long red chilli
1 long green chilli
- Whisk the dressing ingredients together in a small bowl and set aside.
- Brush the steaks with oil and season with salt and pepper. Cook on a very hot griddle or frying pan until medium rare, about 2 minutes each side (extra-thick steaks may need a little longer).
- Place cooked steaks on a chopping board and allow them to rest for at least 5 minutes.
- Slice the rested steaks as thinly as you can and place them in a small bowl with one tablespoon of the dressing, stir gently to coat.
- While the meat is marinating in the dressing, slice the Chinese cabbage, red onion and chillis and toss together with the mint and coriander leaves. Place on a serving platter.
- Top with the beef and drizzle the rest of the dressing over the top.
So what is tamarind?
The tamarind tree is a tropical species that produces pods with sticky fleshy pulp. The pulp is extracted and enjoyed in many cuisines for its sweet and sour taste. It is a common ingredient in Thai cooking as well as being a staple in Indian and Mexican cuisine.