Recipes - Malaysian & Singaporean

Assam Pedas Daging (Tamarind Chilli Beef)
tamarind-chilli-beef


Tamarind chilli beef recipe is a hot, spicy dish for those who are tolerant of chilli. Stir-fried beef, mushrooms and beans. Serve with steamed rice for a full meal.
Cooking Time: 15mins - 30mins
Serves:3 to 4
Total time: 15mins - 30mins
Course: Main
Cook Method: Stir-Fry
Cuisine: Malaysian & Singaporean









Ingredients:

800g beef fillet (sliced into thin bite-sized pieces)
6 tbsp vegetable oil
1 clove garlic (crushed)
1 tbsp salt
1 tbsp sugar
1 tbsp fresh ginger (grated)
1 tsp shrimp paste (oven-roasted for 5 mins)
½ tsp turmeric
1 cup mushrooms (sliced)
4 tsp tamarind puree
1 can Yeo's Singapore Hot Curry Sauce
1 cup green beans (split lengthways and halved)
½ cup Chaokoh Coconut Cream
½ cup coriander leaves
to taste salt and pepper




Steps:
  1. Heat half the vegetable oil in a small deep saucepan. Add garlic, stir-fry for 20 secs, then add beef strips. Brown the beef, in several batches, over high heat. Remove and set aside.
  2. Heat remaining oil in the pan, then add ginger, roasted shrimp paste and turmeric. Stir-fry for 1 min, then add the sliced mushrooms and cook for 3 mins.
  3. Add in tamarind puree, hot curry sauce and coconut cream. Bring to the boil, reduce heat and simmer. Return beef strips and green beans to saucepan.
  4. Simmer for 4 mins, add coriander, season and serve.

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Assam Pedas Daging (Tamarind Chilli Beef)

Assam Pedas Daging (Tamarind Chilli Beef)

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Tamarind chilli beef recipe is a hot, spicy dish for those who are tolerant of chilli. Stir-fried beef, mushrooms and beans. Serve with steamed rice for a full meal.

Cooking Time: 15mins - 30mins
Serves: 3 to 4
Total time: 15mins - 30mins
Course: Main
Cook Method: Stir-Fry
Cuisine: Malaysian & Singaporean
Ingredients

800g beef fillet (sliced into thin bite-sized pieces)
6 tbsp vegetable oil
1 clove garlic (crushed)
1 tbsp salt
1 tbsp sugar
1 tbsp fresh ginger (grated)
1 tsp shrimp paste (oven-roasted for 5 mins)
½ tsp turmeric
1 cup mushrooms (sliced)
4 tsp tamarind puree
1 can Yeo's Singapore Hot Curry Sauce
1 cup green beans (split lengthways and halved)
½ cup Chaokoh Coconut Cream
½ cup coriander leaves
to taste salt and pepper

Instructions
  1. Heat half the vegetable oil in a small deep saucepan. Add garlic, stir-fry for 20 secs, then add beef strips. Brown the beef, in several batches, over high heat. Remove and set aside.
  2. Heat remaining oil in the pan, then add ginger, roasted shrimp paste and turmeric. Stir-fry for 1 min, then add the sliced mushrooms and cook for 3 mins.
  3. Add in tamarind puree, hot curry sauce and coconut cream. Bring to the boil, reduce heat and simmer. Return beef strips and green beans to saucepan.
  4. Simmer for 4 mins, add coriander, season and serve.

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