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
Freshly grated ginger adds a peppery bite to the A Taste of Thai Red Curry Paste and Sweet Chili Sauce. This recipe is from the Taste of Thai website, but I usually halve it so here’s the half batch version using half a pound of sirloin.
- 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.
Tried this recipe?Let us know how it was!
Hi Jana! Thanks for the review.
I just checked the brand curry paste I used and it was Thai Kitchen. It came in a jar — not the little packet that Taste of Thai comes in. So maybe Thai Kitchen’s curry paste isn’t as hot.
Good to know! I’ll have to try it again with Taste of Thai brand, but I’ve had trouble finding their red curry paste.
I tried this recipe last night. The flavor was great but I disagree with the spicy part. My family thought is was quite spicy and we even like spicy food. I would maybe cut down on the curry next time.
Thai flavours are right up there in my top 3 and this dish looks absolutely wonderful. I’ll bet it would be good with chicken too. Really really yummy looking.
Mmhmmn! Your photo looks so much better tasting than the one from the original recipe posting on the Thai website!
Absolutely one of our favorites. The meat is so much easier to slice properly that way.
This loks yummy – nice and quick too.