PREPARATION TIME 25 MINUTES (PLUS REFRIGERATION TIME) COOKING TIME 10 MINUTES
600g piece beef or veal fillet
1 teaspoon tamarind concentrate
2 cloves garlic, crushed
2 teaspoons pickled green peppercorns, crushed
2 tablespoons fish sauce
2 tablespoons soy sauce
10cm stick (20g) fresh lemongrass, finely chopped
1 medium red capsicum (200g), sliced thickly
1 cup (80g) finely shredded Chinese cabbage
6 trimmed red radishes (90g), sliced thickly
4 shallots, cut into 3cm pieces
SAUCE
2 teaspoons tamarind concentrate
1/4 cup (60ml) fish sauce
1/4 cup (60ml) lime juice
2 teaspoons grated palm sugar
1 fresh small red thai chilli, chopped finely
1 green onion, sliced thinly
2 teaspoons finely chopped fresh coriander
Instructions
1 Halve beef/veal lengthways. Combine tamarind, garlic, pepper, lemon grass, chilli and sauces in a large bowl, add beef toss beef to coat in marinade. Cover; refrigerate 3 hours or overnight
2 Cook drained beef on heated oiled grill plate until cooked as desired. Cover beef, stand 10 minutes then slice thinly 3 Meanwhile, make the sauce.
4 Place beef on serving platter with capsicum, cabbage, radish and onion, served with sauce
SAUCE
Combine ingredients in small bowl; whisk until sugar dissolves
serve 4
6.6g carbohydrate; 7.8g total fat (2.9g saturated fat); 1074kJ (256 cal); 38.7g Protein
