Name: Chilli tamarind beef & pickled vegetable salad
Prep time: 60 min
Total time: 60 min
Yield: 6
Ingredients: 1 kg beef rump steak; 2 medium carrots (240g), cut into matchsticks; 3 lebanese cucumbers (390g), cut into matchsticks; ½ cup (125ml) white wine vinegar; 1 tablespoon white (granulated) sugar; 1 teaspoon salt; ½ cup small fresh coriander (cilantro) leaves; ¼ cup small fresh mint leaves; 1¼ cups (100g) bean sprouts; ½ cup (70g) roasted unsalted peanuts, chopped coarsely; ¼ cup small fresh mint leaves; lime wedges to serve; Chilli tamarind marinade; 6 dried long red chillies (see tips); 3 dried small red thai (serrano) chillies (see tips); 1 fresh long red chilli (see tips); 4 purple shallots (100g), chopped; 6 cloves garlic, crushed; 1 tablespoon finely chopped coriander (cilantro) roots; ½ cup (125ml) tamarind concentrate (see tips); ¼ cup (60ml) fish sauce; ¼ cup (55g) white (granulated) sugar

Ingredients

1 kg beef rump steak

2 medium carrots (240g), cut into matchsticks

3 lebanese cucumbers (390g), cut into matchsticks

½ cup (125ml) white wine vinegar

1 tablespoon white (granulated) sugar

1 teaspoon salt

½ cup small fresh coriander (cilantro) leaves

¼ cup small fresh mint leaves

1¼ cups (100g) bean sprouts

½ cup (70g) roasted unsalted peanuts, chopped coarsely

¼ cup small fresh mint leaves

lime wedges to serve

Chilli tamarind marinade

6 dried long red chillies (see tips)

3 dried small red thai (serrano) chillies (see tips)

1 fresh long red chilli (see tips)

4 purple shallots (100g), chopped

6 cloves garlic, crushed

1 tablespoon finely chopped coriander (cilantro) roots

½ cup (125ml) tamarind concentrate (see tips)

¼ cup (60ml) fish sauce

¼ cup (55g) white (granulated) sugar

Method

1.Make chilli tamarind marinade.

2.Place beef in a shallow dish. Add marinade; turn beef to coat in marinade. Cover; refrigerate for 6 hours or overnight, turning occasionally.

3.Remove beef from marinade; reserve marinade. Cook beef on a heated oiled barbecue (or grill plate or grill) over high heat for 10 minutes, turning once, or until cooked as desired. Remove from heat; cover and rest for 20 minutes.

4.Meanwhile, bring reserved marinade to the boil in a small saucepan; simmer, uncovered, for 5 minutes. Allow to cool.

5.Combine carrot and cucumber in a medium bowl. Heat vinegar, sugar and salt in a small saucepan over low heat; do not allow to boil. Stir until sugar dissolves, then bring to the boil. Pour over carrot and cucumber; cool. Add coriander, mint and sprouts.

6.Thinly slice beef; add to salad. Drizzle with cooled reserved marinade. Serve topped with peanuts, extra mint and lime wedges on the side.

Chilli tamarind marinade

7.Dry-fry dried chillies in a medium frying pan, stirring, until blackened. Cool. Using a mortar and pestle, grind to a fine powder. Add fresh ingredients, one at a time, grinding to a paste. Stir in tamarind, fish sauce and sugar.

Women's Weekly Food

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