Tamarind Skirt Steak Stir Fry
Ingredients:
- 1 lb. skirt steak, seasoned with salt and pepper and cut into 1/2" strips
- 1/4 cup liquid tamarind paste concentrate
- 1 tsp. dehydrated minced garlic
- 3 Tbsp. honey
- 4 tsp. soy sauce
- 3 Tbsp. vegetable oil
- 4 tsp. yellow mustard seeds
- 4 tsp. cumin seeds
- 2 x green poblano peppers or similar, seeded and sliced
- 1 x red onion, sliced
- 4 tsp. ground coriander
- crushed red pepper flakes to taste
Directions:
In a large re-sealable container, mix tamarind, garlic, honey and soy sauce to create marinade. Add meat, coat thoroughly and marinate in fridge 30 minutes. Meanwhile, in an 8” skillet over medium heat, dry roast mustard and cumin seeds just until aromatic or until the seeds start to pop, 1-3 minutes. Immediately transfer seeds into a small bowl so they will not continue to cook and burn. Next, heat vegetable oil in a wok over medium-high flame. When oil is hot, stir in poblanos, onion and carrots. Cook for 4-5 minutes, stirring occasionally. Add steak and tamarind marinade, let the steak brown for 1-2 minutes. Stir in cumin, mustard and coriander. Brown other side for 1-2 minutes for medium rare. Sprinkle in crushed red pepper if desired.
Serving Suggestions:
Over rice, noodles or a green salad.