Name: Barbecued chilli and tamarind beef
Cook time: 60 min
Total time: 60 min
Yield: 6
Ingredients: Chilli and tamarind marinade; 6 dried long red chillies; 3 dried small red thai chillies; 1 fresh long red chilli; 4 purple shallots, coarsely chopped; 6 clove garlic, crushed; 1 tablespoon finely chopped coriander roots; 1/2 cup tamarind concentrate; 1/4 cup fish sauce; 1/4 cup white sugar; 1 kilogram beef rump steak; 2 carrots (240g), cut into matchsticks; 3 lebanese cucumbers, cut into matchsticks; 1/2 cup (125ml) white wine vinegar; 1 tablespoon white sugar; 1 teaspoon salt; 1/2 cup lightly packed small fresh coriander leaves; 1/4 cup finely shredded fresh mint leaves; 1 1/4 cup (100g) bean sprouts; 1/2 cup (70g) roasted unsalted peanuts, chopped coarsely; 1/4 cup lightly packed small fresh mint leaves, extra

Ingredients

Chilli and tamarind marinade

6 dried long red chillies

3 dried small red thai chillies

1 fresh long red chilli

4 purple shallots, coarsely chopped

6 clove garlic, crushed

1 tablespoon finely chopped coriander roots

1/2 cup tamarind concentrate

1/4 cup fish sauce

1/4 cup white sugar

1 kilogram beef rump steak

2 carrots (240g), cut into matchsticks

3 lebanese cucumbers, cut into matchsticks

1/2 cup (125ml) white wine vinegar

1 tablespoon white sugar

1 teaspoon salt

1/2 cup lightly packed small fresh coriander leaves

1/4 cup finely shredded fresh mint leaves

1 1/4 cup (100g) bean sprouts

1/2 cup (70g) roasted unsalted peanuts, chopped coarsely

1/4 cup lightly packed small fresh mint leaves, extra

Method

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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