Hot-chilied Indonesian Steak

Name: Hot-chilied Indonesian Steak
Yield: Serves 4-6
Cuisine: Asia
Ingredients: 2 teaspoons coriander powder; 2 tablespoons tamarind water; 1 lb 5 oz/575 g rump steak, chilled in the refrigerator; 1 teaspoon lemon juice; 1 teaspoon brown sugar; salt and freshly ground black pepper; 8 fresh red chiles, deseeded and finely chopped; 4 shallots, peeled and finely chopped; 2 garlic cloves, peeled and finely chopped; vegetable oil, for frying

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Floyd's Great Curries

By Keith Floyd

Published 2004

About

To make tamarind water, cover some tamarind pulp with water and bring to a boil, then let cool. Squeeze out the tamarind and use the water as needed.

Ingredients

1 lb 5 oz/575 g rump steak, chilled in the refrigerator
2

Asia
Main course
Gluten-free
Spicy

Method

Using a sharp knife, slice the meat very thinly across the grain and then cut the slices into 2 inch/5cms squares. Put in a dish in a single layer and sprinkle with the coriander, tamarind water, and sugar and season to taste with salt and pepper. Press the spices down well and let marinate in the refrigerator for about 2 hours.

Put the chiles, shallots, and garlic into a food processor