Tangy Tamarind Beef Stir-Fry with Bell Peppers

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant stir-fry featuring tender beef strips tossed in a sour tamarind sauce with crisp bell peppers and aromatic spices. This asian-inspired beef ready in about 25 minutes pairs tamarind paste, soy sauce, brown sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

★ 4.4 (14 ratings) Prep: 15 min Cook: 10 min Serves 3 Asian cuisine 320 cal/serving
Plan a meal with the AI →

Ingredients

Instructions

  1. Step 1: In a small bowl, whisk together 2 tbsp tamarind paste, 3 tbsp soy sauce, 1 tbsp brown sugar, and 1/4 cup water until smooth. Set aside.
  2. Step 2: Heat 2 tbsp vegetable oil in a large wok or skillet over high heat until shimmering. Add 12 oz thinly sliced flank steak and stir-fry for 2-3 minutes until browned but still tender. Remove beef and set aside.
  3. Step 3: Add 4 minced garlic cloves and 1 tbsp minced fresh ginger to the wok, stir-frying for 30 seconds until fragrant. Add 1 sliced red bell pepper and 1 sliced green bell pepper, stir-frying for 2 minutes until crisp-tender.
  4. Step 4: Return beef to the wok and pour the tamarind sauce over. Add 1/4 tsp crushed red pepper flakes and toss everything together. Cook for an additional 2 minutes until the sauce thickens slightly and coats the beef and peppers.
  5. Step 5: Remove from heat and garnish with 2 sliced scallions before serving over steamed rice or noodles.

Frequently asked questions

How long does Tangy Tamarind 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 Tangy Tamarind 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 Tangy Tamarind 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 Tangy Tamarind Beef Stir-Fry with Bell Peppers 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 Tangy Tamarind Beef Stir-Fry with Bell Peppers?

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.

What others are saying

Related recipes