A delicious alternative to stir-fry, this Thai Ginger Beef is bursting with flavor, ready in 20 to 30 minutes, is incredibly easy… perfect for weeknight meals.
1 tablespoon sherry, white wine, or broth
1 tablespoon water
1 tablespoon soy sauce
2 teaspoons sugar
1/2 teaspoon red pepper flakes
1 teaspoon ground ginger
1 lb ground beef
4 green onions, cut into 1–1/2 inch pieces
brunch of asparagus, cut into 1-1/2 inch pieces
2 Thai chilis, seeded and chopped (or chili of choice)
2 cloves garlic, sliced
1 tablespoon cornstarch
1 cup water
red pepper flakes
chopped fresh parsley
Cooking Sauce: In a small bowl, whisk together the sherry, water, soy sauce, sugar, ground ginger, and red pepper flakes. Set aside.
Stir Fry: In a large skillet, brown the beef, 6 to 7 minutes. Add the green onions, asparagus, and chilis; stir-fry until the veggies begin to soften, about 2 to 3 minutes. Then add the cooking sauce; cook for another minute. Combine the cornstarch and water in a small jar; shake to mix. Pour the cornstarch mixture into the skillet. Bring to a boil; then reduce to a simmer. Continue to cook, stirring, until thickened.
Serve immediately over cooked rice or noodles. Garnish each bowl with sesame seeds, red pepper flakes and/or chopped fresh parsley.
Keywords: ginger beef, quick dinners, easy recipes, pantry ingredients, ground beef