It makes my mouth water just thinking about this dish. The sweet tang of the tamarind and the heat of the chilli, such a perfect combo. I really love recipes like this where you can cook them up in no time, and the simple ingredients create flavours that have the irony of being complex yet balanced, and of course - utterly delicious.
- 400g beef schnitzel, rump steak, or any cut suitable for stir-frying.
- 1 tsp brown sugar.
- 2 tsp coriander powder.
- A few tablespoons of tamarind water (soak a little tamarind pulp in boiling water, use the cooled strained water).
- Salt and pepper.
- 4 tablespoons of red chilli paste (use less if you can't handle the heat).
- 4 shallots, crushed to a paste.
- 2 cloves of garlic, crushed.
- A handful of vegetables of your choice.
- Juice of half a lemon.
Slice the beef (against the grain) into thin strips.
Combine the sugar, coriander, tamarind water, salt and pepper. Mix this in with the beef and let it marinate in the fridge for a couple of hours.
Heat some oil in a wok (or pan) and brown the meat until cooked through. Remove the beef and set aside, leaving the oil and juices in the wok.
Add the chilli, shallots and garlic to the wok. Stir-fry for a couple of minutes.
Return the meat to the wok along with the veges of your choice, stir well.
Squeeze lemon juice on top, and serve.
Makes approx 4 servings.