Barbecued Chili And Tamarind Beef - cooking recipe

Ingredients

None None FOR THE MARINADE
6 None dried long red chili peppers
3 None dried small red Thai chili peppers
1 None fresh long red chili pepper
4 None shallots, peeled and coarsely chopped
6 cloves garlic, crushed
1 tbsp finely chopped cilantro stems
1/2 cup tamarind concentrate
1/4 cup fish sauce
1/4 cup white sugar
None None FOR THE BEEF
2 1/4 lbs beef sirloin steak
2 medium carrots, peeled and cut into matchsticks
2 medium cucumbers, peeled, seeded and cut into matchsticks
1/2 cup white wine vinegar
1 tbsp sugar
1 tsp salt
1/3 cup loosely packed small fresh cilantro leaves
1/4 cup finely shredded fresh mint leaves
1 cup bean sprouts
1/2 cup roasted unsalted peanuts, chopped coarsely
1/4 cup loosely packed small fresh mint leaves

Preparation

For the chili and tamarind marinade, dry-fry the dried chili peppers in a medium skillet, stirring, until blackened. Cool. Using a mortar and pestle, grind to a fine powder. Add the fresh ingredients, one at a time and grind to a paste. Stir in the tamarind, fish sauce and sugar.
Place the beef in a shallow dish. Add the marinade and turn the beef to coat in the marinade. Cover and refrigerate for 6 hours or overnight, turning occasionally.
Drain the beef from the marinade and reserve the marinade. Heat an oiled grill pan on high heat or preheat the grill to medium-high. Cook the beef for about 10 mins, turning once, or until cooked to desired doneness. Let stand, loosely covered with foil, for 20 mins.
Meanwhile, bring the reserved marinade to a boil in a small saucepan. Reduce heat to low; simmer, uncovered, for 5 mins. Cool.
Combine the carrot and cucumber in a medium bowl.
Combine the vinegar, sugar and salt in a small saucepan. Stir on low heat, without boiling, until the sugar is dissolved. Bring to a boil. Pour over the vegetables and allow to cool. Add the cilantro, shredded mint and bean sprouts.
Thinly slice the beef and drizzle with marinade. Top with vegetables. Sprinkle with nuts and mint leaves.