Spicy Ginger Beef is from the Taste of Thai website, and I do believe it’s my new favorite stir-fry. I made it this evening for Todd and Emma and they both loved. It’s not terribly spicy, yet has tons of flavor.
To make slicing the sirloin easier, stick it in the freezer for about an hour then cut it on the diagonal.
Here’s a link to the recipe and a photo of what mine looked like. Next time, I might try it with vegetarian beef strips.
Spicy Ginger Beef
- 1 tablespoon oil
- 1/2 sirloin steak tips or skirt steak thinly sliced
- 1 tablespoons fresh grated ginger divided
- 1 cup sliced onion
- 1 1/2 cups sliced assorted red & yellow peppers
- 1 1/2 tablespoons Sweet Chili Sauce
- 1 tablespoon soy sauce
- 1/2 tablespoon Red Curry Paste
- 2 tablespoons chopped fresh basil
- Heat oil in a large skillet over high heat. Add beef and one tablespoon of the ginger. Stir-fry until meat is barely cooked. With a slotted spoon, remove beef to a bowl, draining oil back into skillet.
- Add onions, peppers and remaining ginger to oil. Stir-fry until vegetables are tender crisp. In a small bowl whisk Sweet Chili Sauce, soy sauce and Red Curry Paste, until curry is dissolved. Add to vegetables. Stir to combine.
- Pour reserved meat, with accumulated juices into skillet. Cook until meat is just heated through. Add basil and mix until combined. Serve immediately. Jasmine rice is a nice accompaniment with this entrée.