Tamarind-Glazed Sour Beef Stir Fry

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

Tender strips of beef stir-fried with crunchy bell peppers in a tangy tamarind glaze that highlights the distinct sour taste of tamarind pulp. This asian fusion-inspired beef ready in about 27 minutes pairs flank steak, thinly sliced, medium red bell pepper, sliced, medium green bell pepper, sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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: 15 min Cook: 12 min Serves 4 Asian Fusion cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: In a small bowl, whisk together 2 tbsp tamarind paste, 2 tbsp soy sauce, and 1 tbsp brown sugar until the sugar dissolves to create a sour-sweet glaze.
  2. Step 2: Heat 3 tbsp vegetable oil in a large wok or skillet over high heat until shimmering.
  3. Step 3: Add 12 oz thinly sliced flank steak and stir-fry for 2-3 minutes until browned but still tender; remove and set aside.
  4. Step 4: In the same wok, add 3 minced garlic cloves and 1 tbsp grated fresh ginger, stirring for 30 seconds until fragrant.
  5. Step 5: Add 1 medium each of sliced red and green bell peppers and cook for 3 minutes until they begin to soften but retain crunch.
  6. Step 6: Return the beef to the wok, pour in the tamarind glaze, and toss everything together for 1-2 minutes until the sauce thickens slightly and coats the ingredients.
  7. Step 7: Stir in 2 sliced scallions and 1/4 tsp crushed red pepper flakes, cooking for an additional 30 seconds before serving hot over steamed rice.

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Frequently asked questions

How long does Tamarind-Glazed Sour Beef Stir Fry take to make?

Total time is about 27 minutes (15 min prep + 12 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-Glazed Sour 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 flank steak, thinly sliced from drying out.

Can I substitute ingredients in Tamarind-Glazed Sour 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 Tamarind-Glazed Sour Beef Stir Fry 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-Glazed Sour Beef Stir Fry?

Asian Fusion 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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