Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Stir-Fried Tamarind Beef & Broccoli

Scott Phillips

Servings: four.

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.


  • 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)

Nutritional Information

  • Nutritional Sample Size with 1 cup cooked rice
  • Calories (kcal) : 580
  • Fat Calories (kcal): 170
  • Fat (g): 19
  • Saturated Fat (g): 7
  • Polyunsaturated Fat (g): 3
  • Monounsaturated Fat (g): 9
  • Cholesterol (mg): 75
  • Sodium (mg): 1210
  • Carbohydrates (g): 62
  • Fiber (g): 5
  • Protein (g): 39


  • 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.


Rate or Review

Reviews (1 review)

  • TracyK | 10/07/2008

    I made this recipe mostly as directed, but I substituted Chinese broccoli for the broccoli & bok choi. It was good (in fact it is better for lunch today), but a little too tart and a little too liquidy for my taste.I think the imprecise measurement for the lemon juice is unfortunate ("juice of one lemon" as opposed to "one Tbsp lemon juice"), as is the lack of instruction that you may need to add more sugar to adjust the recipe to your taste.I found it unpleasantly tart (my lemon may have been juicier than expected), and had to add more soy sauce and sugar to counterbalance it. And I like things tart!If I make it again I may omit the lemon juice entirely and just add some lemon zest.Perhaps because of the additional soy sauce, it became too liquidy and did not reduce to glossiness, I had to add some cornstarch to thicken it.

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial