Beef in Sweet and Sticky Tamarind Sauce เนื้อผัดซอสมะขาม

Beef in Sweet and Sticky Tamarind Sauce เนื้อผัดซอสมะขาม

Deliciously salty, sweet and sour. The meat would normally be deep fried before being added to the tamarind sauce. I am stir frying, the weather is beyond perfect, so dinner needs to be quick and easy. There are not many things less appealing, today, than deep frying. 

Dining  Alfresco!  

Preparation:

Dry fry,

-2tbsp peanuts, with

-10 dry chillies (adjust according to your taste)

Cook, stirring, on low heat until the nuts have taken on colour.

Leave aside.

400g beef steaks, thinly sliced.

    Vegetables.

1tbsp chopped ginger.

2 cloves chopped garlic.

2-3 sliced spring onions.

    The Sauce.

In a bowl, put in

-1tsp cornflour,

-2tsp tamarind purée,

-2tbsp soy sauce,

-1tbsp oyster sauce,

-2tsp sesame oil,

-2tsp sugar,

-3tbsp water.

Mix well and leave aside.

In a large wok, on medium heat, add

-1tbsp vegetable oil, with

-ginger,

-garlic.

Cook, stirring occasionally, until the vegetables have softened, turn the heat up, add

-sliced beef.

Cook, stirring until the beef have taken on colour, add

-the sauce.

Cook, stirring constantly, to coat the beef in the sauce, add

-peanuts and chillies.

When the beef is cooked to your liking.

Taste and adjust the seasoning.

Sprinkle over spring onions.

Serve with rice or noodles.