Ginger and Lemongrass Beef Stir-Fry
This Thai-inspired beef stir-fry is a vibrant, aromatic dish featuring fresh ginger, lemongrass, coriander, and Thai basil. With carrots, peas, and fragrant spices, it offers...
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 500 gram minced beef
- 2 spring onions
- 1 carrot peeled and thinly sliced
- 1/2 cup green peas fresh or frozen
- 2 cloves garlic minced
- 2 teaspoons ginger minced
- 2 teaspoons lemongrass paste
- 2 bird’s eye chillies finely chopped
- 1 tablespoon vegetable oil
- 1 cup Thai basil leaves
- 2 tablespoons chopped coriander
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon sugar
- steamed Jasmine rice
- lime wedges optional
Instructions
- 1
In a small bowl, combine oyster sauce, soy sauce, fish sauce, dark soy sauce, and sugar. Set aside.
- 2
Heat vegetable oil in a wok or large frying pan over medium-high heat. Add garlic, ginger, lemongrass paste, and chillies to the pan. Stir-fry for 30 seconds until fragrant.
- 3
Add the minced beef and cook, breaking it apart, until browned. Stir in the spring onions and cook for another minute.
- 4
Toss in the carrots and peas, stirring well. Cook for 2–3 minutes, or until the vegetables are tender but still crisp.
- 5
Pour the sauce over the beef mixture, stirring to coat evenly. Let it simmer for 1–2 minutes.
- 6
Turn off the heat and stir in the Thai basil and coriander, letting them wilt from the residual heat.
- 7
Serve hot over jasmine rice, garnished with spring onion greens and lime wedges if desired.