Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Thinly slice 300 grams of beef sirloin against the grain and set it aside.

2. 2

   In a small bowl, combine 2 tablespoons of tamarind paste with 1/4 cup of warm water, mashing to dissolve, then strain the mixture to remove any solids.

3. 3

   Heat 1 tablespoon of rice bran oil in a large wok or skillet over medium-high heat until shimmering.

4. 4

   Add 4 minced garlic cloves, 2 thinly sliced small shallots, and 1 sliced fresh red chili (if desired) to the wok and stir-fry for 1 minute until fragrant.

5. 5

   Add the sliced 300 grams of beef sirloin to the wok and stir-fry for 2-3 minutes until it is lightly browned on all sides.

6. 6

   Pour in the prepared tamarind liquid, 2 tablespoons of fish sauce, 1 tablespoon of palm sugar, and 1/4 cup of chicken broth, stirring well to combine and bringing the sauce to a simmer for 2 minutes.

7. 7

   Add 200 grams of cut morning glory to the wok and stir-fry for an additional 2-3 minutes until the vegetables are tender-crisp.

8. 8

   Serve the Trey Khmao Sach Koh immediately, garnished with 2 tablespoons of crushed toasted peanuts.