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    Tamarind Chilli Seared Beef

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    Tamarind Chilli Seared Beef

    Serves: 4


    • 200g trimmed green beans
    • 15g tamarind pulp
    • 2 tablespoons lime juice
    • 2 tablespoons fish sauce
    • 1 tablespoon palm or brown sugar
    • 3 tablespoons sunflower oil
    • 4 lime leaves, finely shredded
    • 2 garlic cloves, finely sliced
    • 1 red chilli (or to taste), finely sliced
    • 500g trimmed rump steak


    1. Blanch the beans in boiling salted water until slightly crunchy. Refresh in cold water and set aside.
    2. Pour 3 tablespoons hot water over the tamarind and leave to dissolve for 5 minutes. Rub the pulp with your fingers, before straining into a bowl. Add the lime juice, fish sauce and sugar.
    3. Place a large frying pan or wok over a high heat. Add the oil and, once it is sizzling hot, add the lime leaves, garlic and chilli. Stir, then add the beans and stir-fry for a few minutes before adding the beef. Once it is browned, mix in the tamarind liquid. Simmer for a minute or two, before serving with steamed rice.

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