Tamarind-Glazed Beef Noodles with Chili Oil

By AislePrompt Editorial · Published 2026-04-15 · Updated 2026-04-15

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A vibrant stir-fry with tender beef and noodles coated in a sweet-sour tamarind sauce, finished with a spicy chili oil drizzle. This Asian recipe, ready in about 35 minutes, pairs beef sirloin, rice noodles, tamarind paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.

Prep: 20 min Cook: 15 min Serves 4 Asian cuisine 450 cal/serving

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Ingredients

12 ounces beef sirloin
8 ounces rice noodles
2 tablespoons tamarind paste
2 tablespoons soy sauce
1 tablespoon brown sugar
1 tablespoon rice vinegar
2 cloves garlic
1 teaspoon ginger
2 tablespoons chili oil
1 tablespoon vegetable oil
3 green onions
1 cup bean sprouts

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Instructions

Step 1: In a small bowl, whisk together 2 tablespoons tamarind paste, 2 tablespoons soy sauce, 1 tablespoon brown sugar, and 1 tablespoon rice vinegar.
Step 2: Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add 12 ounces thinly sliced beef and stir-fry for 3-4 minutes until browned. Remove and set aside.
Step 3: Add 2 minced garlic cloves and 1 teaspoon grated ginger to the skillet. Sauté for 1 minute until fragrant.
Step 4: Pour in the tamarind glaze and stir until sugar dissolves. Return beef to skillet and add 8 ounces cooked rice noodles and 1 cup bean sprouts. Toss to combine.
Step 5: Cook for 2 minutes until heated through. Drizzle with 2 tablespoons chili oil and sprinkle with 3 sliced green onions.