Quick & Easy

Barbecued chilli and tamarind beef

barbecued chilli and tamarind beef


Chilli and tamarind marinade


1.Make chilli and tamarind marinade. Dry-fry dried chillies in medium frying pan, stirring, until blackened. Cool. Using a mortar and pestle, grind to a fine powder. Add fresh ingredients, one at a time; grind to a paste. Stir in tamarind, sauce and sugar.
2.Place beef in shallow dish. Add marinade; turn beef to coat in marinade. Cover, refrigerate 6 hours or overnight, turning occasionally.
3.Drain beef from marinade; reserve marinade. Cook beef on heated oiled grill plate (or grill or barbecue) over high heat, about 10 minutes, turning once, or until cooked as desired. Transfer to plate; cover, stand 20 minutes.
4.Meanwhile, bring reserved marinade to the boil in small saucepan; simmer, uncovered, 5 minutes. Cool.
5.Combine carrot and cucumber in medium bowl.
6.Heat vinegar, sugar and salt in small saucepan; stir over low heat, without boiling, until sugar is dissolved. Bring to the boil. Pour over vegetables; cool. Add coriander, mint and sprouts.
7.Thinly slice beef, drizzle with marinade. Top with vegetables. Sprinkle with nuts and extra mint.

Tamarind concentrate is available from Asian and Indian grocery stores or in the Asian section of some supermarkets. Adjust the amount of chilli in the tamarind and chilli marinade to suit your taste as it’s very hot.


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