Tamarind is a pulp commonly used in Asian, South American and Middle Eastern cooking. A little hot water is all that's needed to soften the tamarind so that you can turn it into sauce. Reserve the remaining sauce for another use.
- Prep time 30 minutes
- Total time 30 minutes
- Portion size 6 servings
- 1/4 cup tamarind pulp
- 2/3 cups hot water
- 200 g rice stick noodles (1/4 inch/5 mm wide)
- 2 tablespoons each fish sauce and lime juice
- 4 teaspoons liquid honey
- 1 teaspoon Asian chili sauce (such as sriracha)
- 300 g beef flank marinating steak thinly sliced across the grain
- pinch salt
- 2 teaspoons vegetable oil
- 1 onion thinly sliced
- 3 cloves garlic finely chopped
- 2 cups snow peas trimmed
- 3 cups bean sprouts
MethodIn bowl, combine tamarind pulp and hot water; let stand until tamarind is softened, about 20 minutes.
Meanwhile, cook noodles according to package instructions; drain. Set aside.
Meanwhile, in small bowl, whisk together fish sauce, lime juice, honey, chili sauce and 1/4 cup water. Set aside.
Drain tamarind mixture, reserving 1/4 cup of the liquid. In food processor, purée tamarind pulp with reserved liquid until smooth. Set aside. (Make-ahead: Refrigerate in airtight container for up to 2 weeks.)
Sprinkle beef with salt. In large nonstick skillet or wok, heat oil over high heat; stir-fry beef until browned all over, about 3 minutes. Using slotted spoon, remove beef to bowl. Set aside.
In same skillet, stir-fry onion over high heat until golden, about 2 minutes. Add garlic; stir-fry until fragrant, about 1 minute. Add noodles, snow peas, fish sauce mixture and 1/4 cup of the tamarind sauce; stir-fry until noodles are warmed through, about 3 minutes. Add beef and bean sprouts; stir-fry until sprouts are tender-crisp, about 1 minute.
Nutritional facts per serving: about
- Fibre 3 g
- Sodium 536 mg
- Sugars 14 g
- Protein 15 g
- Calories 295.0
- Total fat 6 g
- Potassium 422 mg
- Cholesterol 24 mg
- Saturated fat 2 g
- Total carbohydrate 46 g
- Iron 17.0
- Folate 18.0
- Calcium 4.0
- Vitamin A 2.0
- Vitamin C 28.0