For any beef recipe, I always recommend slicing rather than dicing the meat. This allows a greater surface area for the beef to absorb the marinade. Here I explain how to slice the beef perfectly at the correct thickness that allows time for the beef to become tender and nicely cooked with a full flavour. This recipe is adapted from the famous Padang dish, from the island of Sumatra in Indonesia. I marinated the beef with tamarind as its acidity is a perfect meat tenderiser.
Next on Norman Musa's cooking list, try vegetable tom yum.
Recipe extracted from Norman Musa's Bowlful: Fresh and vibrant dishes from Southeast Asia (Pavilion Books).
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