Tamarind Beef Recipe

Slice beef tenderloin across the grain into 1/2-inch strips.

In a bowl, mix together tamarind concentrate, patis, and brown sugar. Add sliced beef, turn to coat evenly, and marinate for 30 minutes.

Heat 1 tablespoon oil in a wok or frying pan over high heat. When the oil is hot, drain beef from marinade and lay the strips in the hot oil. set aside marinade. Fry beef just until done, flipping to cook both sides. Remove from pan and set aside. This should happen fairly quickly, 2 to 3 minutes. Do not overcook the meat or it will get tough.

Bring the pan back to high heat. Add more oil if it has become dry. When hot, add onions, lemongrass, and chilies. Sauté until onions are soft and translucent. Add remaining marinade and sauté further until marinade bubbles up rapidly (to make sure it is completely cooked). Add kaffir lime leaves and beef to the pan and toss until beef is just heated through. Remove from heat and serve immediately.