Pan Seared Australian Beef with fresh spices served with Tamarind and Tomato Chili Relish
- Prep time 15Min
- Cook time 10Min
- Technique
- Meat Beef
- Cut Blade
- Serves 4
Pan Seared Australian Beef with fresh spices served with Tamarind and Tomato Chili relish
Ingredients
- 10g Corriander leaves
- 5g Dry Chili
- ½ tsp Salt
- ½ tsp Sugar
- ½ tsp Black pepper
- 100ml Cooking oil
Tamarind and tomato chili relishes
- 100g Tomato (Thin slice)
- 30g Red Chili (Fine chop)
- 20g Chili Padi (Fine chop)
- 30g Shrimp paste (Fine chop)
- 200ml Tamarind Juice
- 80g Palm sugar
- ½ tsp Salt
Method
Method
- Pre-heat the pan to medium heat, add the coriander seed, cumin seed, lemongrass, onion red, garlic, dry chili with a little oil. Transfer this spice mix to a food processor and blend it with turmeric powder, salt, sugar, and black pepper.
- Coat the 2 beef pieces with this blended mixture and leave it in the fridge for ½ hour to marinate.
- To prepare tomato and chili relishes, mix the onion, tomato, red chili, cili padi, shrimp paste, tamarind juice, palm sugar and salt
- Pre-heat the pan over high heat, add some cooking oil and place the beef on one side and sear for 3-4 minutes. Turn the beef on the other side and sear for 3-4 minutes. Repeat with the second piece of marinated beef.
- Once the beef is cooked, rest beef for 2 minutes before slicing it. Serve the sliced beef with the relishes and steamed fragrant rice.
