Name: Spicy Ginger Beef
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 2 tablespoons oil; 1 lb sirloin steaks, tips thinly sliced or 1 lb skirt steak, thinly sliced; 2 tablespoons fresh grated gingerroot, divided; salt; 1 tablespoon red curry paste (we used A Taste of Thai); 1 large onion, sliced (about 2 cups); 2 sliced red bell peppers (about 2 cups, we used a combination of both) or 2 sliced orange bell peppers (about 2 cups, we used a combination of both); 3 tablespoons sweet red chili sauce (we used A Touch of Thai); 2 tablespoons soy sauce; 1/4 cup chopped fresh basil (we used the parsley) or 1/4 cup fresh parsley (we used the parsley)

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Recipe by Manami

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Freshly grated ginger adds a peppery heat to the hot red curry and sweet red chili sauce. All three heats combined give this beef entrée, rich and complimentary flavors. A Touch of Thai. This was not prepared for the residents of the home instead it was prepared at a friends' house.U[date on June 07/2008 - made this again and we added green peppers along with the red & yellow peppers and we also added button mushrooms - for a change of pace. It tasted even better than the first time!

Ready In:: 30mins
Serves:
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ingredients

2 tablespoons oil
1 lb sirloin steaks, tips thinly sliced or 1 lb skirt steak, thinly sliced
2 tablespoons fresh grated gingerroot, divided
salt
1 tablespoon red curry paste (we used A Taste of Thai)
1 large onion, sliced (about 2 cups)
2 sliced red bell peppers (about 2 cups, we used a combination of both) or 2 sliced orange bell peppers (about 2 cups, we used a combination of both)
3 tablespoons sweet red chili sauce (we used A Touch of Thai)
2 tablespoons soy sauce
¹⁄₄ cup chopped fresh basil (we used the parsley) or 1/4 cup fresh parsley (we used the parsley)

directions

Heat oil in a large skillet over a high heat.
Add beef and one tablespoon of the ginger.
Salt to taste and stir-fry until meat is barely cooked.
With a slotted spoon, remove beef to a bowl, draining oil back into skillet.
Add curry paste and onion to oil.
Stirring, cook until curry is dissolved and fragrant.
Add peppers and remaining ginger.
Stir-fry until vegetables are tender crisp.
Add sweet red chili sauce and soy sauce to vegetables .
Stir to combine.
Pour reserved meat, with accumulated juices into skillet.
Cook until meat is just heated through.
Add basil or parsley and mix until combined.
Serve immediately.
Jasmine rice is a nice accompaniment with this entrée.

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RECIPE MADE WITH LOVE BY

@Manami

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@Manami

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"Freshly grated ginger adds a peppery heat to the hot red curry and sweet red chili sauce. All three heats combined give this beef entrée, rich and complimentary flavors. A Touch of Thai. This was not prepared for the residents of the home instead it was prepared at a friends' house.U[date on June 07/2008 - made this again and we added green peppers along with the red & yellow peppers and we also added button mushrooms - for a change of pace. It tasted even better than the first time!"

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photo by HeatherN

6/7/2008

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review by HeatherN

6/7/2008

We really enjoyed this dish. It has a very nice combination of flavors and colorful presentation. I also used both a red and orange pepper. I served with Jasmine rice. Made for recipe tag.

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creation by Manami

10/31/2007

Freshly grated ginger adds a peppery heat to the hot red curry and sweet red chili sauce. All three heats combined give this beef entrée, rich and complimentary flavors. A Touch of Thai. This was not prepared for the residents of the home instead it was prepared at a friends' house.U[date on June 07/2008 - made this again and we added green peppers along with the red & yellow peppers and we also added button mushrooms - for a change of pace. It tasted even better than the first time!