
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:
- Place the tamarind pulp into a small bowl and add one cup of boiling water. Stir well then strain and retain the tamarind water.
- 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.
- 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.
- 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.
- Simmer for 4 minutes; add the coriander, season and serve.
- 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.
- Simmer for 4 minutes; add the coriander, season and serve.