Spicy Tamarind and Chili Beef Stir-Fry

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Quick stir-fried beef infused with tangy tamarind and fiery fresh chilies, balanced by aromatic garlic and herbs. This asian-inspired beef ready in about 20 minutes pairs sirloin beef strips, tamarind paste, fresh red chilies for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.4 (9 ratings) Prep: 10 min Cook: 10 min Serves 3 Asian cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, whisk together 2 tbsp tamarind paste, 2 tbsp fish sauce, and 1 tbsp brown sugar until the sugar dissolves to make the stir-fry sauce.
  2. Step 2: Heat 2 tbsp vegetable oil in a wok or large skillet over high heat until shimmering. Add 4 minced garlic cloves and 3 thinly sliced fresh red chilies, stir-frying for 30 seconds until fragrant but not burnt.
  3. Step 3: Add 12 oz sirloin beef strips in a single layer, stir-frying for 2-3 minutes until the beef browns but remains tender.
  4. Step 4: Pour the tamarind sauce over the beef and continue stir-frying for another 2 minutes until the sauce thickens slightly and coats the beef.
  5. Step 5: Remove from heat and stir in 2 sliced green onions and 1/4 cup chopped fresh cilantro leaves for a fresh finish.
  6. Step 6: Serve immediately with steamed jasmine rice or noodles.

Frequently asked questions

How long does Spicy Tamarind and Chili Beef Stir-Fry take to make?

Total time is about 20 minutes (10 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Spicy Tamarind and Chili Beef Stir-Fry?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep sirloin beef strips from drying out.

Can I substitute ingredients in Spicy Tamarind and Chili Beef Stir-Fry?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Spicy Tamarind and Chili Beef Stir-Fry for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Spicy Tamarind and Chili Beef Stir-Fry?

Asian beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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