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DEL.ICIO.USTamarind Beef Stir-Fry
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Tamarind may sound exotic, but most Americans have been eating it for years and have never known it. It's a key ingredient in Worcestershire sauce.
Serve this quick supper over rice. Thai chiles are extremely hot, so you might want to add one to the marinade and then toss more into the stir-fry, if you yearn for the burn. The chiles, tamarind concentrate and chive blossoms -- like sturdy, garlicky chives with a bud at the top -- can be found in Asian groceries and international farmers markets.
-- Deborah Geering, for the Journal-Constitution
Hands on time: 20 minutes Total time: 1 hour and 20 minutes Serves: 4
Ingredients:
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2 teaspoons tamarind concentrate
4 cloves garlic, finely chopped
1 to 4 Thai red chiles, seeded and sliced lengthwise
1 tablespoon brown sugar
1 tablespoon lime juice
1 1/2 pounds beef round steak, cut into strips
1 tablespoon oil (peanut is best)
1 onion, sliced
1 small bunch chive blossoms, cut into 2-inch pieces (about 1 cup)
1 tablespoon soy sauce
Instructions:
In a nonreactive bowl, combine the tamarind concentrate, garlic, chiles, brown sugar and lime juice. Stir in the beef, cover and refrigerate 1 hour or longer.
Heat wok over high heat. Add the oil. Stir-fry the onion until just translucent, then add the beef. Stir-fry a few minutes, then add the chive blossoms. Stir-fry until chive blossoms are just tender, 1 to 3 minutes. Stir in soy sauce and serve.
Heat wok over high heat. Add the oil. Stir-fry the onion until just translucent, then add the beef. Stir-fry a few minutes, then add the chive blossoms. Stir-fry until chive blossoms are just tender, 1 to 3 minutes. Stir in soy sauce and serve.
Notes:
Tart and complex tamarind fruit grows in the tropics and is used in various ways throughout the world, including India, Thailand, the Middle East, the Caribbean and Central America. The edible fruit is a sticky pulp from pods that grow on tamarind trees. The super-tangy taste of tamarind brightens the flavors of other ingredients and adds complexity to dishes. Add it to stir-fries and curries or use it in dipping sauces, marinades and basting sauces. Stir it into chicken or black bean soup (it's like adding a twist of lime) or blend a little in a glass of water with a spoonful of sugar for a refreshing drink. Sprinkled with salt, the pulp can even be used as a metal polish.
Nutrition:
Per serving: 335 calories (percent of calories from fat, 40), 40 grams protein, 9 grams carbohydrates, 1 gram fiber, 15 grams fat (5 grams saturated), 107 milligrams cholesterol, 336 milligrams sodium.
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