Ingredients
- 250 g fine green beans trimmed
- 15 g tamarind pulp
- 2 tbsps fresh lime juice
- 2 tbsps fish sauce
- 1 tbsp palm sugar
- 3 tbsps sunflower oil
- 4 fresh lime leaves finely shredded
- 2 fat garlic cloves finely sliced
- 1 fresh hot red chilli Finely sliced
- 500 g trimmed organic rump steak
Servings:
Instructions
- Blanch the beans in boiling salted water until slightly crunchy. Refresh in cold water and set aside.
- Pour 3 tbsps hot water over the tamarind pulp and leave to soak for 5 minutes. Rub the pulp with your fingers then strain into a bowl. Add the lime juice, fish sauce and palm sugar.
- Place a wok ( or large frying pan) over a high heat then add the oil. When it is sizzling hot add the lime leaves, garlic and chilli and stir.
- Add the beans and stir fry for a few minutes before adding the beef . Once the beef has browned add in the tamarind liquid and simmer for 1-2 minutes.
- SErve with steamed rice.
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