Tamarind and Ginger Beef Stir Fry with Bell Peppers
Quick stir-fried beef strips tossed in a tangy tamarind and ginger sauce with crisp bell peppers, perfect for a weeknight dinner. This asian-inspired stir fry ready in about 25 minutes pairs tamarind paste, fresh ginger, minced, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, 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.
Ingredients
- 1 pound flank steak, thinly sliced across the grain
- 2 tbsp tamarind paste
- 2 tsp fresh ginger, minced
- 3 garlic cloves, minced
- 2 tbsp soy sauce
- 1 tbsp honey
- 1 large red bell pepper, sliced into thin strips
- 1 large yellow bell pepper, sliced into thin strips
- 3 green onions, sliced
- 2 tbsp vegetable oil
- 1 tsp cornstarch
- 2 tbsp water
- 1/2 tsp black pepper
Instructions
- Step 1: In a small bowl, whisk together 2 tbsp tamarind paste, 2 tsp minced fresh ginger, 3 minced garlic cloves, 2 tbsp soy sauce, 1 tbsp honey, and 1/2 tsp black pepper to create the stir-fry sauce.
- Step 2: Toss 1 pound thinly sliced flank steak with 1 tsp cornstarch until evenly coated.
- Step 3: Heat 2 tbsp vegetable oil in a large wok or skillet over high heat until shimmering. Add the beef in a single layer and stir-fry for 2-3 minutes until just browned but not fully cooked; remove and set aside.
- Step 4: In the same wok, add the sliced 1 large red bell pepper and 1 large yellow bell pepper. Stir-fry for 3-4 minutes until crisp-tender.
- Step 5: Return the beef to the wok along with the sauce mixture and 2 tbsp water. Stir-fry everything together for another 2-3 minutes until the beef is cooked through and the sauce thickens slightly.
- Step 6: Remove from heat and garnish with 3 sliced green onions before serving with steamed rice or noodles.
Frequently asked questions
How long does Tamarind and Ginger Beef Stir Fry with Bell Peppers take to make?
Total time is about 25 minutes (15 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 Tamarind and Ginger Beef Stir Fry with Bell Peppers?
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 tamarind paste from drying out.
Can I substitute ingredients in Tamarind and Ginger Beef Stir Fry with Bell Peppers?
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 Tamarind and Ginger Beef Stir Fry with Bell Peppers for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Tamarind and Ginger Beef Stir Fry with Bell Peppers?
Asian stir fry 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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