Ingredients:
 | 1 lb. boneless beef chuck |
| 2 cups water |
| 1 tsp. tamarind, dissolved in 1 Tbs.
water |
| 1 tsp. sugar |
| 1 tsp. salt |
| 2 cloves garlic, crushed |
| 2 tsp. coriander |
| ¼ cup vegetable oil |
|
Instructions:
| Place the beef chuck in a large pot
filled with 2 cups of water. Boil the beef until it’s tender. It is approximately
30-60 minutes. |
| Remove the beef and cut into 2-inch
squares. Pound each piece of beef slightly to tenderize and flatten it. |
| Prepare a paste of the tamarind
liquid, sugar, salt, garlic and coriander and put the paste into the pot filled with the
left over liquid. Stir the liquid. |
| Place the beef squares back into the
pot and boil it again until the liquid or sauce becomes thickened. |
| Heat the oil in a frying pan. Fry
the beef squares over medium heat for approximately 5 minutes, or until the beef is brown
and soft/crisp. Drain on paper towels. |
Makes 4 servings. |
