Ingredients with Measurements:
- 1 pound of intip (beef tenderloin)
- 1 tablespoon of vegetable oil
- 1 tablespoon of soy sauce
- 1 tablespoon of cornstarch
- 1 teaspoon of salt
- 1 teaspoon of black pepper
- 1/2 cup of tamarind paste
- 1/4 cup of brown sugar
- 1/4 cup of water
- 1 tablespoon of fish sauce
- 1 tablespoon of chopped cilantro
Special Equipment Needed:
- Skillet or wok
- Mixing bowl
- Whisk
Step-by-Step Instructions:
1. Cut the intip into thin strips and place them in a mixing bowl.
2. Add the vegetable oil, soy sauce, cornstarch, salt, and black pepper to the bowl and mix well.
3. Heat a skillet or wok over medium-high heat and add the intip mixture.
4. Cook for 3-4 minutes, stirring occasionally, until the intip is browned and cooked through.
5. In a separate bowl, whisk together the tamarind paste, brown sugar, water, fish sauce, and cilantro.
6. Pour the tamarind sauce over the cooked intip and stir until the intip is coated in the sauce.
7. Cook for an additional 1-2 minutes, until the sauce has thickened and the intip is fully coated.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 250
- Fat: 8g
- Carbohydrates: 20g
- Protein: 25g
Substitutions for ingredients:
- Beef tenderloin can be substituted with chicken or pork tenderloin.
- Soy sauce can be substituted with tamari or coconut aminos.
- Tamarind paste can be substituted with lime juice or vinegar.
- Brown sugar can be substituted with honey or maple syrup.
- Fish sauce can be substituted with soy sauce or Worcestershire sauce.
Variations:
- Add sliced bell peppers or onions to the intip mixture for added flavor and texture.
- Use different herbs such as basil or mint in the tamarind sauce for a different flavor profile.
- Serve over rice or noodles for a more filling meal.
Tips and Tricks:
- Make sure to cut the intip into thin strips to ensure even cooking.
- Don't overcrowd the skillet or wok when cooking the intip to prevent steaming instead of browning.
- Adjust the sweetness and sourness of the tamarind sauce to your liking by adding more or less brown sugar and tamarind paste.
Storage Instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation Ideas:
- Serve on a bed of rice or noodles with a sprinkle of chopped cilantro on top.
Garnishes:
- Chopped cilantro or green onions
Pairings:
- Serve with a side of steamed vegetables or a fresh salad.
Suggested Side Dishes:
- Steamed broccoli or green beans
- Cucumber and tomato salad
Troubleshooting Advice:
- If the tamarind sauce is too thick, add a splash of water to thin it out.
- If the intip is tough, try marinating it for a longer period of time or using a meat tenderizer.
Food Safety Advice:
- Make sure to cook the intip to an internal temperature of at least 145°F to ensure it is safe to eat.
Food History:
- Intip is a traditional Peruvian dish made from beef tenderloin.
Flavor Profiles:
- Sweet, sour, and savory
Serving Suggestions:
- Serve hot as a main dish.
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Region: Thai