Beef · Sharp, sweet and hot
Tamarind Beef Stir Fry
Skirt steak is made for stir-frying: full of flavour, quick to cook, and beautifully tender if you slice it thinly against the grain. A sticky tamarind glaze brings sourness, heat and a little sweetness all at once. The whole thing is on the table in under half an hour.
Method
Mix the tamarind, sugar and soy into a glaze and set aside. Pat the beef dry.
Heat a wok until smoking hot, add half the oil, and sear the beef in batches for barely a minute until browned. Remove and set aside; don't crowd the pan.
Add the remaining oil, then the garlic, ginger and chilli, and stir-fry for 30 seconds until fragrant.
Return the beef, pour in the glaze, and toss hard for a minute until everything is sticky and coated.
Throw in the spring onions and sesame seeds, toss once more, and serve immediately over steamed rice.
Ben's Tip
Get the wok properly hot and cook the beef in batches. Pile it in all at once and it'll stew in its own juices instead of searing.
To Drink
A chilled off-dry Riesling tames the chilli and echoes the sweet-sour glaze; for a red, a lightly chilled Gamay works well.
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