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Test Kitchen Approved

Tamarind Skirt Steak Stir Fry

Recipe By Mike Johnston, Savory Spice Shop founder

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

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.