Assamese-style Grilled Beef with Spicy Tamarind Sauce

Ingredients

While the original Thai dish Suea rong hai uses a combination of Thai spices and flavors, this Assamese adaptation incorporates traditional Assamese spices and ingredients to create a unique flavor profile. The use of mustard oil, turmeric, and jaggery gives the dish a distinct Assamese touch, while still maintaining the essence of the grilled beef dish. We alse have the original recipe for Suea rong hai, so you can check it out.

• 500g (1.1 lb) beef steak, thinly sliced 500g (1.1 lb) beef steak, thinly sliced
• 2 tablespoons mustard oil 2 tablespoons mustard oil
• 1 tablespoon ginger paste 1 tablespoon ginger paste
• 1 tablespoon garlic paste 1 tablespoon garlic paste
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• Salt to taste Salt to taste
• For the tamarind sauce: For the tamarind sauce:
• 2 tablespoons tamarind pulp 2 tablespoons tamarind pulp
• 2 tablespoons jaggery, grated 2 tablespoons jaggery, grated
• 2 green chili peppers, finely chopped 2 green chili peppers, finely chopped
• 1 teaspoon mustard oil 1 teaspoon mustard oil
• Salt to taste Salt to taste

Nutrition

• Calories (kcal / KJ): 300 kcal / 1255 KJ
• Fat (total, saturated): 15g, 3g
• Carbohydrates (total, sugars): 5g, 3g
• Protein: 35g
• Fiber: 1g
• Salt: 1g

Preparation

1. 1.
   In a bowl, combine the mustard oil, ginger paste, garlic paste, turmeric powder, and salt. Mix well to form a marinade.
2. 2.
   Add the sliced beef to the marinade and coat it evenly. Allow the beef to marinate for at least 1 hour, or overnight for a more intense flavor.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Thread the marinated beef slices onto skewers and place them on the grill.
5. 5.
   Grill the beef for about 3-4 minutes on each side, or until cooked to your desired level of doneness.
6. 6.
   While the beef is grilling, prepare the tamarind sauce. In a small saucepan, combine the tamarind pulp, grated jaggery, chopped green chili peppers, mustard oil, and salt. Cook over low heat until the jaggery has melted and the sauce has thickened slightly.
7. 7.
   Once the beef is cooked, remove it from the grill and let it rest for a few minutes.
8. 8.
   Serve the grilled beef skewers with the spicy tamarind sauce on the side.

Treat your ingredients with care...

• Mustard oil — Make sure to use pure mustard oil for its distinct flavor. If unavailable, you can substitute with any other cooking oil.
• Tamarind pulp — Soak the tamarind pulp in warm water for a few minutes before extracting the pulp. Strain the pulp to remove any seeds or fibers.

Tips & Tricks

• For a spicier version, add more green chili peppers to the tamarind sauce.
• If you prefer a milder flavor, reduce the amount of ginger and garlic paste in the marinade.
• Serve the grilled beef with steamed rice or traditional Assamese bread for a complete meal.
• If grilling is not an option, you can also cook the marinated beef in a hot skillet or grill pan.
• Adjust the cooking time based on the thickness of the beef slices to ensure they are cooked to your desired level of doneness.

Serving advice

Serve the Assamese-style grilled beef hot, garnished with fresh cilantro leaves and accompanied by steamed rice or traditional Assamese bread. The tangy tamarind sauce can be drizzled over the beef or served on the side for dipping.

Presentation advice

Arrange the grilled beef skewers on a platter, garnished with cilantro leaves. Place a small bowl of the spicy tamarind sauce next to the skewers for dipping. Serve with steamed rice or traditional Assamese bread on the side.