• 1 lb. boneless beef chuck
• 2 cups water
• 1 tsp. tamarind, dissolved in 1 Tbs. water
• 1 tsp. sugar
• 1 tsp. salt
• 2 cloves garlic, crushed
• 2 tsp. coriander
• ¼ cup vegetable oil

• Place the beef chuck in a large pot filled with 2 cups of water. Boil the beef until it’s tender. It is approximately 30-60 minutes.
• Remove the beef and cut into 2-inch squares. Pound each piece of beef slightly to tenderize and flatten it.
• Prepare a paste of the tamarind liquid, sugar, salt, garlic and coriander and put the paste into the pot filled with the left over liquid. Stir the liquid.
• Place the beef squares back into the pot and boil it again until the liquid or sauce becomes thickened.
• Heat the oil in a frying pan. Fry the beef squares over medium heat for approximately 5 minutes, or until the beef is brown and soft/crisp. Drain on paper towels.

Makes 4 servings.