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A bowl of white rice topped with Thai Ginger Beef, green beans, sliced scallions, and an edible flower, served with chopsticks and sauce on the side.
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Thai Ginger Beef Recipe

This easy Thai Ginger Beef is a quick weeknight dinner made with ground beef, fresh ginger, garlic, asparagus, and a savory-sweet sauce. Serve it over rice for a simple, flavor-packed meal ready in about 30 minutes.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Servings: 4 servings
Calories: 244kcal
Author: Stephanie Wilson

Ingredients

Cooking Sauce

  • 2 tablespoons soy sauce
  • 1 tablespoon dry sherry or broth
  • 1 tablespoon water
  • 2 teaspoons sugar
  • ½ teaspoon red pepper flakes
  • 1 teaspoon ground ginger

Sir Fry

  • 1 tablespoon vegetable oil
  • 1 tablespoon dark toasted sesame oil optional for flavor
  • 1 lb ground beef
  • 4 green onions cut into 1-½ inch pieces
  • 1 bunch asparagus cut into 1-½ inch pieces
  • 2 Thai chilis seeded and chopped (or chili of choice)
  • 2 cloves garlic sliced
  • 1 tablespoon cornstarch
  • 1 cup water

Garnish:

  • sesame seeds
  • red pepper flakes
  • chopped fresh cilantro or parsley

Instructions

Cooking Sauce:

  • In a small bowl, whisk together the soy sauce, dry sherry, water, sugar, ground ginger, and red pepper flakes. Set aside.

Stir Fry:

  • Heat a large skillet with vegetable oil and sesame oil. Then 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. 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.

Notes

  1. Thai Chili Substitute: Use serrano chili, cayenne, red pepper flakes, or dried Thai chili if fresh Thai chilis are unavailable. For a milder version, omit the chili and serve chili crisp or red pepper flakes on the side.
  2. Serving Ideas: Serve over jasmine rice, brown rice, or rice noodles. It’s also delicious with broccoli, snap peas, bok choy, or green beans.
  3. Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water if needed to loosen the sauce.

Nutrition

Calories: 244kcal | Protein: 23g