Ingredients

Directions

In a large re-sealable container, mix tamarind, garlic, honey and soy sauce to create a marinade. Add meat, coat thoroughly and marinate in refrigerator for 30 min. Meanwhile, in an 8-inch skillet over medium heat, dry roast mustard and cumin seeds just until aromatic, or until the seeds start to pop, about 1 to 3 min. Immediately transfer seeds to a small bowl so they will not continue to cook and burn. Next, heat vegetable oil in a wok over medium-high heat. When oil is hot, stir in peppers, onion and carrots. Cook for 4 to 5 min., stirring occasionally. Add steak and tamarind marinade, let steak brown on one side for 1 to 2 min., then stir in cumin, mustard and coriander. Brown other side for 1 to 2 min. for medium rare. Sprinkle in crushed red pepper if desired.

Serving Suggestions

Serve over rice, noodles or a green salad.

Yields

6 servings

Thanks To

Mike Johnston, Savory Spice Shop founder

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Savory Spice Shop Ingredients
Tamarind Liquid -4.5floz $4.40
Garlic, Dehydrated: Minced 1 oz bag $1.55
Mustard Seeds, Yellow 1 oz bag $1.20
Cumin Seeds, Whole, Organic 1 oz bag $2.30
Coriander Seeds, Ground 1/2 oz bag $1.10
Chile, Crushed Red Pepper Flakes 2 floz bottle $2.85
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"I just wanted to say that I love your spices. I recently ordered and I recieved a free sample of your Barnegat Bay Butcher's Rub. After using this for my chicken, I had to go and order some. It made my chicken mouthwatering! Thank you again, it will be a staple in my spice cupboard."
-Robin M. of Grass Valley, CA

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