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Beef Sticks with Spicy Tamarind

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These Beef Sticks with Spicy Tamarind are tender skewers of marinated grilled beef served with a bold, tangy dipping sauce. With Southeast Asian-inspired flavors, they’re perfect for sharing at barbecues or casual dinners.

  • Author: Sophia
  • Prep Time: 20 minutes
  • Cook Time: 6 minutes
  • Total Time: 30 minutes active, plus marinating time
  • Yield: 4 servings
  • Category: Main Dish
  • Method: Grilling
  • Cuisine: Southeast Asian
  • Diet: Halal

Ingredients

  • 600 g chuck steak, trimmed and cut into 1.5 cm pieces
  • Peanut oil, for grilling
  • 1/3 cup coconut cream
  • Fresh coriander sprigs, for serving
  • 12 wooden skewers, soaked

For the marinade:

  • 1/2 teaspoon white peppercorns
  • 2 garlic cloves, chopped
  • 2 tablespoons finely chopped coriander roots and stems
  • 1 pinch sea salt
  • 2 tablespoons finely grated palm sugar
  • 1 tablespoon fish sauce
  • 1 tablespoon soy sauce
  • 2 teaspoons oyster sauce

For the dipping sauce:

  • 1 1/2 tablespoons spring onions, thinly sliced
  • 1 1/2 tablespoons coriander leaves, finely chopped
  • 2 tablespoons fish sauce (or to taste)
  • 1/4 cup tamarind water (1 1/2 tablespoons tamarind purée mixed with 1 1/2 tablespoons water)
  • 1 teaspoon grated palm sugar
  • 2 teaspoons ground roasted rice
  • 2 teaspoons chili flakes

Instructions

  1. Pound white peppercorns in a mortar until roughly ground. Add garlic, coriander roots and stems, and sea salt. Pound to a fine paste.
  2. Transfer the paste to a bowl and mix in palm sugar, fish sauce, soy sauce, and oyster sauce.
  3. Add beef pieces to the marinade and mix well. Cover and refrigerate for at least 3 hours or overnight.
  4. Soak wooden skewers in water for several hours to prevent burning.
  5. In a small bowl, mix all dipping sauce ingredients. Adjust seasoning to taste and set aside.
  6. Preheat a barbecue or grill to medium heat and lightly oil the surface.
  7. Thread marinated beef onto soaked skewers, packing pieces close together.
  8. Grill skewers, turning often and brushing with coconut cream, for 5–6 minutes or until caramelized and cooked through.
  9. Serve hot with dipping sauce and fresh coriander sprigs.

Notes

  • Use sirloin or rump steak for a leaner version.
  • Marinate overnight for deeper flavor.
  • Reduce chili flakes in the sauce for a milder version.
  • Use metal skewers as a reusable alternative.
  • Add lime juice to the dipping sauce for extra brightness.

Nutrition

Find it online: https://savorymomskitchen.com/beef-sticks-with-spicy-tamarind/