Barbecued Chili And Tamarind Beef Recipe

Name: Barbecued Chili And Tamarind Beef
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: None None FOR THE MARINADE; 6 None dried long red chili peppers; 3 None dried small red Thai chili peppers; 1 None fresh long red chili pepper; 4 None shallots, peeled and coarsely chopped; 6 cloves garlic, crushed; 1 tbsp finely chopped cilantro stems; 1/2 cup tamarind concentrate; 1/4 cup fish sauce; 1/4 cup white sugar; None None FOR THE BEEF; 2 1/4 lbs beef sirloin steak; 2 medium carrots, peeled and cut into matchsticks; 2 medium cucumbers, peeled, seeded and cut into matchsticks; 1/2 cup white wine vinegar; 1 tbsp sugar; 1 tsp salt; 1/3 cup loosely packed small fresh cilantro leaves; 1/4 cup finely shredded fresh mint leaves; 1 cup bean sprouts; 1/2 cup roasted unsalted peanuts, chopped coarsely; 1/4 cup loosely packed small fresh mint leaves

Servings: persons

None None FOR THE MARINADE
6 None dried long red chili peppers
3 None dried small red Thai chili peppers
1 None fresh long red chili pepper
4 None shallots, peeled and coarsely chopped
6 cloves garlic, crushed
1 tbsp finely chopped cilantro stems
1/2 cup tamarind concentrate
1/4 cup fish sauce
1/4 cup white sugar
None None FOR THE BEEF
2 1/4 lbs beef sirloin steak
2 medium carrots, peeled and cut into matchsticks
2 medium cucumbers, peeled, seeded and cut into matchsticks
1/2 cup white wine vinegar
1 tbsp sugar
1 tsp salt
1/3 cup loosely packed small fresh cilantro leaves
1/4 cup finely shredded fresh mint leaves
1 cup bean sprouts
1/2 cup roasted unsalted peanuts, chopped coarsely
1/4 cup loosely packed small fresh mint leaves

1
For the chili and tamarind marinade, dry-fry the dried chili peppers in a medium skillet, stirring, until blackened. Cool. Using a mortar and pestle, grind to a fine powder. Add the fresh ingredients, one at a time and grind to a paste. Stir in the tamarind, fish sauce and sugar.
2
Place the beef in a shallow dish. Add the marinade and turn the beef to coat in the marinade. Cover and refrigerate for 6 hours or overnight, turning occasionally.
3
Drain the beef from the marinade and reserve the marinade. Heat an oiled grill pan on high heat or preheat the grill to medium-high. Cook the beef for about 10 mins, turning once, or until cooked to desired doneness. Let stand, loosely covered with foil, for 20 mins.
4
Meanwhile, bring the reserved marinade to a boil in a small saucepan. Reduce heat to low; simmer, uncovered, for 5 mins. Cool.
5
Combine the carrot and cucumber in a medium bowl.
6
Combine the vinegar, sugar and salt in a small saucepan. Stir on low heat, without boiling, until the sugar is dissolved. Bring to a boil. Pour over the vegetables and allow to cool. Add the cilantro, shredded mint and bean sprouts.
7
Thinly slice the beef and drizzle with marinade. Top with vegetables. Sprinkle with nuts and mint leaves.

975

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: None None FOR THE MARINADE, 6 None dried long red chili peppers, 3 None dried small red Thai chili peppers, 1 None fresh long red chili pepper, and more.

Yes, Barbecued Chili And Tamarind Beef falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Barbecued Chili And Tamarind Beef

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