Name: Tamarind Skirt Steak Stir Fry
Yield: 4 servings
Ingredients: 1 lb. skirt steak, seasoned with salt and pepper and cut into 1/2-inch strips; 3 Tbsp. honey; 4 tsp. soy sauce; 3 Tbsp. vegetable oil; 2 green poblano peppers (or similar), seeded and sliced; 1 red onion, sliced; 1 cup shredded carrots

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Tamarind Skirt Steak Stir Fry

Recipe by Mike Johnston, Savory Spice Shop founder

This dish is short on time but not on flavor--toasted whole spices add an aromatic nuttiness that elevates this stir fry to the next level.

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Serves 4 servings

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Ingredients

1 lb. skirt steak, seasoned with salt and pepper and cut into 1/2-inch strips

1/4 cup Liquid Tamarind Paste Concentrate

1 tsp. Minced Garlic

3 Tbsp. honey 4 tsp. soy sauce

4 tsp. Yellow Mustard Seeds

4 tsp. Cumin Seeds

3 Tbsp. vegetable oil 2 green poblano peppers (or similar), seeded and sliced 1 red onion, sliced 1 cup shredded carrots

4 tsp. Ground Coriander Seeds

Crushed Red Pepper Flakes, to taste

Directions

In a large re-sealable container, mix Liquid Tamarind Paste, Minced 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 Yellow Mustard Seeds 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 toasted seeds and Ground Coriander Seeds. Brown other side for 1 to 2 min. for medium rare. Sprinkle in Crushed Red Pepper Flakes if desired.