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Tamarind Skirt Steak Stir Fry

Yields: 6 servings
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Savory Spice Shop Ingredients
Tamarind Liquid -4.5floz $3.95
Garlic, Dehydrated: Minced 1 oz bag $1.40
Mustard Seeds, Yellow 1 oz bag $1.05
Cumin Seeds, Whole, Organic 1 oz bag $2.05
Coriander Seeds, Ground 1/2 oz bag $1.00
Chile, Crushed Red Pepper Flakes 2 floz bottle $2.55

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
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.

Tamarind Skirt Steak Stir Fry

"Just wanted to say THANKS for the quick response to the order. I received it and LOVE what I got. THANKS so much for your quality!!"

-Shirley P. of Forest City, IA

Tamarind Skirt Steak Stir Fry


Yields: 6 servings

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
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.