Tamarind Beef
40 Minutes
6-8 SERVINGS
INGREDIENTS
For the Marinade- 110ml sesame oil
- 40g sugar
- 2 Tbsp salt
- 300ml water
- 130ml tamarind concentrate
- 45ml Asian fish sauce
- 40g sugar
- Salt, to taste
- 1kg Sadia Ribeye Aged
- 50ml cooking oil
- 250g Brussels sprouts (halved)
- Fried shallots, to garnish
METHOD
- Keep the Sadia Ribeye Aged sealed and thaw it in the chiller for 24 hours before use. Slice into 1-inch steak, then cut into 1-inch cubes. Marinate in sesame oil, sugar, and salt mixture at room temperature for 30 minutes.
- In a saucepan, combine water, tamarind concentrate, fish sauce, and sugar. Bring to a boil over medium-high heat, stirring until sugar dissolves. Simmer for 10-12 minutes until slightly reduced and glossy. Adjust seasoning with salt if needed.
- Heat a large skillet over medium-high heat. Cook beef in batches without overcrowding, searing for about 2 minutes until browned on the outside. Remove and set aside.
- In the same pan, add the Brussels sprouts. Sear for 2-3 minutes until lightly charred.
- Return the beef to the pan. Pour in the tamarind sauce and toss everything together over high heat until the beef and Brussels sprouts are evenly coated. Garnish with fried shallots before serving.
Sadia Beef Ribeye Aged
100% Quality Beef
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