Beef Tamarind Stir-Fried and Broccoli

Print (Ctrl + P)
Kamera Print with pictures
Print without pictures
Tip en venFacebook

Beef Tamarind Stir-Fried and Broccoli


I like to use flank steak here; its full beefy flavor stands up to the marinade. Feel free to moderate the heat by reducing the number of chiles. Serves 4.



2 Tbs. tamarind concentrate or undiluted pulp from compressed tamarind

1/4 cup soy sauce

2 Tbs. granulated sugar

Juice of 1 lemon

3 cloves garlic, crushed and finely minced

1 to 2 dried red chiles (more or less to taste), cored, seeded, and crumbled

1 lb. flank steak, thinly sliced across the grain

Oil for stir-frying

1 bunch bok choy (about 1 lb.), cut into 3/4-inch slices

1 small head broccoli, cut into small florets (about 2 cups)

Cooked rice (optional)



In a small bowl, combine the tamarind, soy sauce, sugar, and lemon juice.

Stir until the sugar is dissolved.

Add the garlic and chiles.


Put the beef in a shallow dish, pour the marinade over it, and marinate in the refrigerator for about 30 minutes, turning several times.


Take the meat from the marinade and drain it well so it’s not dripping wet; reserve the marinade.

Heat a wok or large heavy skillet until very hot.

Add a small amount of oil and swirl the pan to coat.

Add about half of the meat and cook over high heat, tossing and stirring constantly, just until the meat is no longer pink, about 1 minute.

Transfer it to a bowl and keep it warm.


Repeat with the rest of the meat, again transferring it to the bowl.

When all the meat is cooked and removed from the pan, add a bit more oil to the pan.

When it’s hot, add the bok choy and broccoli.

Stir-fry the vegetables until hot and slightly wilted, about 3 minutes.

Transfer to the bowl with the meat.


Pour the marinade into the wok and bring it to a boil over high heat.

Cook until slightly thickened and glossy.

Return the meat and vegetables to the wok and stir gently to coat with sauce.

Serve immediately, with rice if you like.



Nutrition information (per serving): Size : with 1 cup cooked rice, Calories (kcal): 580, Fat (kcal): 19, Fat Calories (g): 170, Saturated Fat (g): 7, Protein (g): 39, Monounsaturated Fat (g): 9, Carbohydrates (mg): 62, Polyunsaturated Fat (mg): 3, Sodium (g): 1210, Cholesterol (g): 75, Fiber (g): 5.



Click on the smiley you want to give this page 
User rating 5.0 (1 votes)
This page has been viewed 245 times - View and write comments below.
• Carrot Ribbon Salad SpicyCrushed red pepper gives this pretty carrot salad some heat, while coriander seeds and...
• Rutabaga and Turnip Salad with ScallionsA lovely balance of bitter and bright, this salad makes a wonderful accompaniment to rich...
• Rutabaga Apple and Squash Salad with FetaThis salad gives winter vegetables a kiss of the warm Mediterranean with a topping of...
• Hot SauceHot sauce, also known as chili sauce or pepper sauce is any spicy sauce condiment made...
• Duck Confit with Lentils and Parisian Grain BowlLentils and duck are a double dose of protein in this trés chic grain bowl. A smaller...
• Steak Bourbon and Brown Sugar MarinatedI use this marinade for skirt steak and it is soooo good! I bbq it for just a couple of...
• Bourbon Sweet Potato PieMake the pie a day ahead so the flavors can mellow, and serve it chilled


Your email will not be displayed on the site.

Fortæl dine venner om os