Tamarind Flank Steak Noodle Bowl Tamarind Flank Steak Noodle Bowl

Tamarind Flank Steak Noodle Bowl Image by: Ronald Tsang

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
  • Credits : Canadian Living Magazine



In 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
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Lunch & Dinner

Tamarind Flank Steak Noodle Bowl