Ingredients:

  • 800 g                                        Thinly sliced beef fillet
  • 6 tablespoons                           Peanut oil
  • 1 clove                                     Garlic (crushed)
  • 1 tablespoon                             Fresh ginger (grated)
  • 1 teaspoon                               Shrimp paste
  • ½ teaspoon                              Turmeric
  • 1 cup                                        Mushroom halves
  • 2 tablespoons                           Tamarind pulp
  • 1 can                                        Yeo’s Singapore Curry Sauce Hot
  • 1 cup                                        Sliced green beans
  • ½ cup                                       Coconut cream
  • ½ cup                                       Coriander leaves
  • To taste                                    Salt and pepper
  • Garnish: Red chilli and onion strips

Tamarind Chilli Beef

Serves: 4

Preparation time: 10mins

Cooking Time: 15mins

Cooking Instructions:

  1. Place the tamarind pulp into a small bowl and add one cup of boiling water. Stir well then strain and retain the tamarind water.
  2. Heat a small deep saucepan and add half the peanut oil. Add in the garlic, fry for 20 seconds then add in the beef strips. You will need to cook the beef in several batches. Cook quickly on high heat to brown the meat, then remove and set aside.
  3. Add the remaining oil to the pan, heat then add in the ginger, shrimp paste and turmeric. Fry for 1 minute then add in the mushroom halves.
  4. Cook for 3 minutes, then combine in the tamarind water, curry sauce and coconut cream. Bring to a boil, turn down to a simmer and add in the beef and beans.
  5. Simmer for 4 minutes; add the coriander, season and serve.
  6. Cook for 3 minutes, then combine in the tamarind water, Yeo’s Singapore Curry Sauce, Hot and coconut cream. Bring to a boil, turn down to a simmer and add in the beef.
  7. Simmer for 4 minutes; add the coriander, season and serve.