Sticky Tamarind Beef

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The whole family will love this sticky tamarind beef with a hint of chilli heat. You can even make it ahead of time and reheat it for a quick and easy dinner.

The ingredient of Sticky Tamarind Beef

• 1 brown onion chopped
• 1 tbs coarsely chopped ginger
• 2 garlic cloves chopped
• 1 long fresh green chilli plus extra to serve
• 1 tablespoon peanut oil
• 1 2kg beef chuck steak fat trimmed cut into 4cm pieces
• 500ml 2 cups massel chicken style liquid stock
• 2 tablespoons light soy sauce
• 45g 1 4 cup lightly packed brown sugar
• 2 tablespoons tamarind puree
• 1 2 tablespoons fish sauce to taste
• snow pea shoots trimmed to serve
• fresh mint leaves to serve
• steamed jasmine rice to serve

The Instruction of sticky tamarind beef

• process onion ginger garlic and chilli in a food processor until smooth set aside
• heat the oil in a large saucepan or wok over high heat cook the beef in batches for 5 minutes or until browned transfer to a plate and set aside
• add the onion mixture to the pan reduce the heat to medium low cook stirring for 3 minutes or until aromatic add the beef and stir to coat add stock soy sauce and sugar increase heat to high bring to the boil reduce heat to low simmer partially covered for 2 hours or until beef is tender
• use a slotted spoon to transfer the beef to a plate increase the heat to high and simmer the sauce for 6 minutes or until sticky return the beef to the pan add the tamarind and fish sauce and stir to warm through sprinkle with snow pea shoots mint and extra chilli serve with rice

Nutritions of Sticky Tamarind Beef

calories: 673 263 calories
calories: 24 grams fat
calories: 8 grams saturated fat
calories: 52 grams carbohydrates
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calories: 61 grams protein
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