Go Back
Print

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.
Course Entree
Cuisine Thai
Keyword Beef, Ginger
Prep Time 15 minutes
Cook Time 15 minutes

Ingredients

  • 1 tablespoon oil
  • ½ sirloin steak tips or skirt steak thinly sliced
  • 1 tablespoons fresh grated ginger divided
  • 1 cup sliced onion
  • 1 ½ cups sliced assorted red & yellow peppers
  • 1 ½ tablespoons Sweet Chili Sauce
  • 1 tablespoon soy sauce
  • ½ tablespoon Red Curry Paste
  • 2 tablespoons chopped fresh basil

Instructions

  • 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.