Ginger Beef Stir-Fry (Pad Khing Nuah)
- Ready In:
- 30 g fresh ginger
- 2 tablespoons olive oil or 2 tablespoons peanut oil
- 600 g beef rump, sliced thinly
- 2 -3 garlic cloves, crushed
- 120 g snake beans, cut into 5cm lengths (although french beans work well also)
- 8 green onions, sliced thinly
- 2 teaspoons grated palm sugar
- 2 teaspoons oyster sauce
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1⁄2 cup loosely packed fresh Thai basil
- Slice peeled ginger thinly, stack slices then slice again into thin slivers.
- Heat half of the oil in the wok and stir fry the beef in batches, until browned all over.
- Heat remaining oil in wok; stir-fry ginger and garlic until fragrant.
- Add beans; stir-fry until just tender.
- Return beef to wok with onion, sugar and sauces; stir-fry until sugar dissolves and beef is cooked as desired.
- Remove from heat and toss basil leaves through stir-fry.
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Made this for hubby and Little Miss (I don't eat red meat) and they both enjoyed it. The flavours smelt like a Thai kitchen (We all miss Thailand). I had to leave out the Thai basil because hubby doesn't really care for them (I love Thai basil). They both said it was delicious, I enjoyed it because it made a quick and easy dinner. Thank you ~sabrina~
I found this recipe in a beginners Thai cookbook by the Australian Women's Weekly and tweaked it slightly. It is simple to make and has a lovely ginger kick. I suggest serving with basmati rice, however rice noodles also work well. A tip from the book is to put the beef in the freezer for an hour before preparing so that it is easier to slice thinly.