Warm Tamarind Beef Bowl with Coconut Rice and Toasted Pepitas

Name: Warm Tamarind Beef Bowl with Coconut Rice and Toasted Pepitas
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4
Cuisine: Fusión
Ingredients: 1 cup jasmine rice; 1 cup coconut milk; 1 cup water; 1 tsp salt; 1/4 cup pumpkin seeds; 1.3 lb flank steak or stir-fry beef; 1 tbsp cornstarch; 1/2 tsp black pepper; 2 tbsp vegetable oil; 4 cloves garlic; 2 tsp fresh ginger; 3 tbsp tamarind paste; 2 tbsp honey; 3 tbsp soy sauce; 1 tbsp rice vinegar; 1 tsp ground cumin; 1/4 tsp red pepper flakes; 1 cup carrot; 1 cup red bell pepper; 1/4 cup scallions; 1 whole lime

An original beef dish featuring sautéed strips glazed in a tamarind, garlic, and honey sauce, served over fragrant coconut rice and finished with toasted pepitas, scallions, and a bright squeeze of lime.

25 minPrep

30 minCook

55 minTotal

4Servings

Dairy-FreeHigh Protein

Ingredients

Adjust servings

200 g jasmine rice (enjuagado)
240 ml coconut milk (without sugar)
240 ml water (for the arroz)
6 g salt (divided)
35 g pumpkin seeds (without peel)
600 g flank steak or stir-fry beef (cut in strips finas)
8 g cornstarch (for cubrir lightly the carne)
2 g black pepper (freshly ground)
30 ml vegetable oil (divided)
12 g garlic (chopped finely)
10 g fresh ginger (grated)
45 g tamarind paste
30 ml honey
45 ml soy sauce
15 ml rice vinegar
2 g ground cumin
1 g red pepper flakes (optional)
120 g carrot (en juliana fina)
120 g red bell pepper (in strips finas)
30 g scallions (sliced)
1 piece lime (cut in wedges)

Nutrition facts

per serving

612 kcal

Calories

34 g

Protein

52 g

Carbs

29 g

Fat

4 g

Fiber

48 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Soy

Instructions

1
Rinse the jasmine rice under cold water until the water runs almost clear. Place it in a saucepan with the coconut milk, water, and 1/2 tsp salt. Bring to a gentle boil, reduce to very low heat, cover, and cook for 15 to 18 minutes, until the liquid is absorbed. Remove from the heat and let stand, covered, for 10 minutes.
2
While the rice cooks, toast the pumpkin seeds in a dry skillet over medium heat for 2 to 3 minutes, stirring often, until fragrant. Set aside.
3
Place the beef in a bowl and toss it with the cornstarch, remaining salt, and black pepper to lightly coat.
4
In another bowl, mix the tamarind paste, honey, soy sauce, rice vinegar, ground cumin, and red pepper flakes if using. Set the sauce aside.
5
Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. When hot, add half of the beef and cook for 2 to 3 minutes, until browned at the edges. Remove and repeat with the remaining beef using the other 1 tbsp oil.
6
Reduce the heat to medium and add the garlic and ginger to the same skillet. Cook for 30 seconds, stirring constantly so they do not burn.
7
Add the carrot and red bell pepper. Stir-fry for 2 to 3 minutes so they become tender but still crisp.
8
Return the beef to the skillet and pour in the tamarind sauce. Cook for 1 to 2 minutes more, tossing well, until the sauce coats the meat and vegetables in a glossy glaze. If you want to check internal temperature, the beef should reach at least 145°F (63°C) for medium.
9
Fluff the coconut rice with a fork. Divide the rice among 4 bowls and top with the glazed beef and vegetables.
10
Finish with the toasted pumpkin seeds, scallions, and serve with lime wedges for squeezing over the top.

Chef tips

For better browning, do not overcrowd the pan and cook the beef in batches. Slicing the meat against the grain helps keep it tender.

Substitutions

You can use sirloin or strip steak instead of flank steak. Rice vinegar can be replaced with lime juice, and pumpkin seeds can be swapped for sunflower seeds if preferred.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
View on Amazon
Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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