Tamarind Skirt Steak Stir-Fry
Ingredients
Pine & Pepper Spices
- 1¼ lbs. Skirt steak, trimmed and cut into ½-inch strips
- — Salt and pepper
- 3¾ Tbsp. Honey
- 5 tsp. Soy sauce
- 3¾ Tbsp. Vegetable oil
- 2–3 Green poblano peppers (or similar), seeded and sliced
- 1¼ Red onions, sliced
- 1¼ cups Shredded carrots
Directions
-
1
Season the steak strips with salt and pepper.
-
2
In a large re-sealable container, stir together the Liquid Tamarind Paste Concentrate, Minced Garlic, honey, and soy sauce to make a marinade.
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3
Add the steak, seal, and turn to coat. Marinate in the refrigerator for 30 minutes.
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4
Meanwhile, in an 8-inch skillet over medium heat, dry-toast the Yellow Mustard Seeds and Ground Coriander Seeds just until aromatic and starting to pop, 1 to 3 minutes. Tip immediately into a small bowl to stop the cooking.
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5
Heat the vegetable oil in a wok or large skillet over high heat until shimmering. Add the steak and stir-fry until just browned, about 2 to 3 minutes, then transfer to a plate.
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6
Add the poblano peppers, red onion, and carrots to the same pan; stir-fry until just crisp-tender, 4 to 5 minutes.
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7
Return the steak to the pan with the toasted seeds and toss together for another minute to heat through. Serve over steamed rice, soft noodles, or crisp greens. Makes 7 to 8 servings.
