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Test Kitchen Approved

Tamarind Skirt Steak Stir Fry

Recipe By Mike Johnston, Savory Spice Shop founder

Yields

4 servings

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.

Serving Suggestions

Serve over rice, noodles or a green salad.

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



Savory Spice ingredients in this recipe

  • Liquid Tamarind Paste Concentrate

    Tamarind, also known as Kok mak Kham, sbar or tamarindo, is commonly used in a concentrated form in Indian, Thai, Mexican and Mediterranean cuisine...

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  • Minced Garlic

    Garlic, native to Central Asia, quickly spread to the Mediterranean and now is cultivated and widely used all around the world. As it’s one of the ...

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  • Yellow Mustard Seeds

    Myrosinase is the enzyme that creates the pungent taste of mustard and is activated by water. Thus, when cooked in oil, the taste of the seeds wil...

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  • Cumin Seeds (Organically Sourced)

    Cumin, also known as Comino, is native to the Nile valley in Egypt. It is now cultivated in other hot regions of India, the Mediterranean, and Nort...

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  • Ground Coriander Seeds

    Coriander is the dried seed or fruit of the Coriandrum sativum plant, which belongs to the parsley family. Cilantro is the leaf of this same plant ...

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  • Crushed Red Pepper Flakes

    Crushed Red Pepper is a must in every kitchen (and on every pizzeria table in the U.S.). These chiles are about a 3 to 4 on a heat scale of 1 to 10...

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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.