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Pan Seared Australian Beef with Fresh Spices Served with Tamarind and Tomato Chili Relish
- Prep time 15Min
- Cook time 10Min
- Technique Sear
- Meat Beef
- Cut Blade
- Serves 4
Enjoy the bold flavours of Pan-Seared Australian Beef with Fresh Spices, paired with a tangy Tamarind and Tomato Chili Relish. This dish combines perfectly seared beef with a vibrant spice blend, balanced by the sweet and sour kick of the relish—a delicious fusion of Australian beef and Southeast Asian flavours.
Ingredients
-
500 g Chilled Halal Australian Beef (Knuckle or Blade) – cut into 2 pcs
-
10 g Coriander seed
-
10 g Cumin seed
-
5 g Tumeric powder
-
20 g Lemongrass
-
50 g Garlic
-
30 g Red Onion
-
10 g Corriander leaves
-
5 g Dry Chilli
-
½ tsp Salt
-
½ tsp Sugar
-
½ tsp Black pepper
-
100 ml Cooking oil
Tamarind and tomato chilli relishes:
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100 g Onion red (Thin slice)
-
100 g Tomato (Thin slice)
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30 g Red Chilli (Fine chop)
-
20 g Chilli Padi (Fine chop)
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30 g Shrimp paste (Fine chop)
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200 ml Tamarind Juice
-
80 g Palm sugar
-
½ tsp Salt
Method
-
Pre-heat the pan to medium heat, add the coriander seed, cumin seed, lemongrass, onion red, garlic, dry chili with a little oil. Transfer this spice mix to a food processor and blend it with turmeric powder, salt, sugar, and black pepper.
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Coat the 2 beef pieces with this blended mixture and leave it in the fridge for ½ hour to marinate.
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To prepare tomato and chili relishes, mix the onion, tomato, red chili, cili padi, shrimp paste, tamarind juice, palm sugar and salt
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Pre-heat the pan over high heat, add some cooking oil and place the beef on one side and sear for 3-4 minutes. Turn the beef on the other side and sear for 3-4 minutes. Repeat with the second piece of marinated beef.
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Once the beef is cooked, rest beef for 2 minutes before slicing it. Serve the sliced beef with the relishes and steamed fragrant rice.
