Pan Seared Australian Beef with fresh spices served with Tamarind and Tomato Chili relish

  • Prep time 15Min
  • Cook time 10Min
  • Technique
  • Meat Beef
  • Cut Blade
  • Serves 4

Great Berbuka Puasa Meal


  • 10g Corriander leaves
  • 5g Dry Chili
  • ½ tsp Salt
  • ½ tsp Sugar
  • ½ tsp Black pepper
  • 100ml Cooking oil


Tamarind and tomato chili relishes

  • 100g Tomato (Thin slice)
  • 30g Red Chili (Fine chop)
  • 20g Chili Padi (Fine chop)
  • 30g Shrimp paste (Fine chop)
  • 200ml Tamarind Juice
  • 80g Palm sugar
  • ½ tsp Salt



  1. Pre-heat the pan to medium heat, add the coriander seed, cumin seed, lemongrass, onion red, garlic, dry chili with a little oil. Transfer this spice mix to a food processor and blend it with turmeric powder, salt, sugar, and black pepper.
  2. Coat the 2 beef pieces with this blended mixture and leave it in the fridge for ½ hour to marinate.
  3. To prepare tomato and chili relishes, mix the onion, tomato, red chili, cili padi, shrimp paste, tamarind juice, palm sugar and salt
  4. Pre-heat the pan over high heat, add some cooking oil and place the beef on one side and sear for 3-4 minutes. Turn the beef on the other side and sear for 3-4 minutes. Repeat with the second piece of marinated beef.
  5. Once the beef is cooked, rest beef for 2 minutes before slicing it. Serve the sliced beef with the relishes and steamed fragrant rice.