Recipe

Chilli tamarind beef & pickled vegetable salad

Sticky and sour tamarind paste gives this beef salad some extra zing while pickled veg adds sweetness.

  • 1 hr preparation (plus refrigeration and resting)
  • Serves 6
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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.

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