Charred Tamarind-Beef with Citrus Herb Garnish
A bold fusion main dish combining smoky pan-seared beef with tangy tamarind glaze and fresh citrus-herb garnish. Rich, savory flavors are balanced by brightness and heat, making it vibrant yet deeply satisfying.
🛒Ingredients
- 1600 g beef sirloin or flank steak
- 22 tbsp tamarind paste
- 32 tbsp soy sauce
- 41 tbsp honey
- 51 tbsp lime juice
- 61 tsp grated fresh ginger
- 71 tsp garlic paste
- 81 tbsp vegetable oil
- 91 small orange, peeled and segmented
- 101 lime, thinly sliced
- 111 small red onion, very thinly sliced
- 122 tbsp fresh cilantro, finely chopped
- 13Microgreens, for garnish
- 14Chili oil, to taste
- 15Salt and freshly ground black pepper
👨🍳Instructions
Prepare the tamarind glaze by mixing tamarind paste, soy sauce, honey, lime juice, ginger, and garlic until smooth.
💡Tip: Taste and adjust sweetness or acidity before using; tamarind intensity can vary.
Season the beef generously with salt and pepper, then sear in a hot pan with vegetable oil for 3–4 minutes per side until well-charred and medium-rare.
💡Tip: Let the pan get very hot before adding the beef to achieve proper charring.
Brush the beef with tamarind glaze during the final minute of cooking, allowing it to caramelize slightly.
💡Tip: Avoid adding glaze too early to prevent burning.
Rest the beef for 5 minutes, then slice thinly against the grain.
💡Tip: Resting helps keep the meat juicy when sliced.
Arrange the beef on a plate and finish with citrus segments, red onion, cilantro, microgreens, and a few drops of chili oil.
💡Tip: Add garnish just before serving to keep it fresh and crisp.
📊Nutritional Information
Approximately 520 calories per serving
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