Tigrecoupler – Marinated Beef with Tamarind and Lemon Sauce

Ingredients

• 500 g beef (fondue cut) (cut into a piece 4‑5 mm thick after cooking)
• 2 c. à soupe oyster sauce
• 2 c. à soupe soy sauce (preferably tamari for less salt)
• 1 c. à soupe tamarind concentrate
• 1 c. à soupe fish sauce
• 1 c. à soupe brown sugar (cassonade)
• 1 c. à soupe lime juice (about the juice of one medium lime)
• ½ c. à café chili powder (adjust to taste)
• 2 shallots (finely chopped)
• 1 botte fresh coriander (stems and leaves finely chopped)
• 1 c. à café grilled and ground riglu (Asian toasted spice, grind just before use)
• 1 c. à soupe vegetable oil (for the pan)
• ½ lemon lemon wedges (for garnish)

Instructions

1. Beef Marinade

   In a bowl, mix the oyster sauce and soy sauce. Add the beef piece, coat the meat well and let marinate 30 minutes at room temperature.

   Time: PT35M

2. Prepare the toasted riglu

   Toast the riglu in a small pan over medium heat until it turns golden brown, then transfer to a blender and grind finely.

   Time: PT5M

3. Chop the aromatics

   Finely mince the coriander (stems and leaves), chop the shallots and squeeze the lime.

   Time: PT5M

4. Prepare the sauce

   In a bowl, dissolve the tamarind concentrate, fish sauce and brown sugar. Add the lime juice, chili powder, chopped shallots, coriander and finally the toasted ground riglu. Mix until you obtain a homogeneous sauce.

   Time: PT5M

5. Sear the beef

   Heat a pan over high heat, add the vegetable oil and sear the marinated beef piece 2‑3 minutes each side (or to desired doneness).

   Time: PT5M

   Temperature: Very hot

6. Rest the meat

   Remove the beef from the pan, loosely cover with aluminum foil and let rest 5‑10 minutes.

   Time: PT7M

7. Slice the beef

   Slice the beef piece into 4‑5 mm thick strips, against the grain.

   Time: PT3M

8. Plating

   Arrange the beef slices on a plate, generously drizzle with sauce, add the remaining sauce in a ramekin and garnish with lemon wedges.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

15 g

Fat

20 g

Fiber

2 g

Ingredient Substitutions

• Instead of beef (fondue cut): rump steak, ribeye
• Instead of oyster sauce: vegetarian oyster sauce
• Instead of soy sauce: gluten‑free soy sauce
• Instead of tamarind concentrate: tamarind juice, lemon juice
• Instead of fish sauce: anchovy sauce
• Instead of brown sugar (cassonade): cane sugar, white sugar
• Instead of lime juice: yellow lemon juice
• Instead of chili powder: smoked paprika, chili powder
• Instead of shallots: red onion
• Instead of fresh coriander: flat‑leaf parsley
• Instead of grilled and ground riglu: toasted dried chili, Sichuan pepper
• Instead of vegetable oil: peanut oil, sunflower oil

Equipment Needed

• medium-sized bowl
• spoon or spatula
• immersion blender or blender
• chef's knife
• cutting board
• heavy‑bottomed pan
• serving dish (ramekin) (optional)
• presentation plate (optional)

Critical Steps — Do Not Skip

• Marinate the beef for at least 30 minutes.
• Toast the riglu without burning it.
• Sear the beef on very hot heat to obtain a nice crust.

Chef Tips from the Video

• Use high‑quality beef (fondue cut) for a tender texture.
• Lightly toast the riglu to release its smoky aromas; do not let it carbonize.
• Serve with steamed jasmine rice to soak up the sauce.

Troubleshooting

Storage

Refrigerator: Store the sauce in an airtight container 3 to 5 days. Cooked beef keeps 2 days.

Freezer: Raw marinated beef can be frozen 1 to 2 months. The sauce freezes up to 1 month.

Room temperature: Do not leave meat or sauce at room temperature for more than 2 hours.

Make-Ahead Tips

• Marinate the beef the day before for an even more pronounced flavor.
• Prepare the sauce the day before and keep it refrigerated; it improves with time.