200g trimmed green beans
15g tamarind pulp
2 tablespoons lime juice
2 tablespoons fish sauce
1 tablespoon palm or brown sugar
3 tablespoons sunflower oil
4 lime leaves, finely shredded
2 garlic cloves, finely sliced
1 red chili (or to taste), finely sliced
500g trimmed rump steak
Blanch the beans in boiling salted water
until slightly crunchy. Refresh in cold water and set aside.
Pour 3 tablespoons hot water over the tamarind and leave to dissolve
for 5 minutes. Rub the pulp with your fingers, before straining
into a bowl. Add the lime juice, fish sauce and sugar.
Place a large frying pan or wok over a high heat. Add the oil
and, once it is sizzling hot, add the lime leaves, garlic and chili.
Stir, then add the beans and stir-fry for a few minutes before adding
the beef. Once it is browned, mix in the tamarind liquid.
Simmer for a minute or two, before serving with steamed rice.