It’s easy to prepare and full of great Asian flavors. You can gussy it up with more or less ginger or garlic to suit your own taste, depending on the mood.
What I enjoy about this recipe, is that it’s so adaptable to what’s seasonably available, and makes a great foundation for a salad bowl, hot or cold. This time, I used a bed of mixed lettuce, such as baby romaine, Boston and added in my favorite cilantro to brighten the flavors. Oh and yes, of course, you can spice this dish up with crushed chili flakes or plenty of diced red hot chili peppers!
- Author: Stacey M Doyle
- 1 – 2 Tbsp Sesame Oil
- 1 tsp ground Ginger (or 2 tsp freshly grated Ginger)
- 1½ tsp ground Garlic powder (or 2 minced Garlic cloves)
- ¼ cup finely diced Carrot
- 1 lb ground Beef
- 1 Tbsp Honey
- 2 tsp Rice Vinegar (can use white wine vinegar)
- 2 Tbsp lite Soy Sauce
- Juice of 1 Lime
- 1 cup cooked Rice (I prefer Jasmine Rice)
- Toasted Peanuts (roughly chopped)
- Assorted Mixed Lettuce (i.e. baby leaf mix, Boston, Romaine, etc.)
- Cucumber (sliced into matchsticks)
- Fresh Red Chili (thinly sliced (seeds removed))
- Fresh Cilantro (roughly chopped)
- 2 – 3 Spring Onions (diced)
- Lime wedges
- Soy Sauce
- Prepare the Rice according to directions, set aside. In a dry skillet, toast the Peanuts for 2 – 3 minutes, remove from heat, roughly chop and set aside.
- In a large skillet, heat the Sesame Oil over medium high heat, add the diced Carrots and saute for 1 – 2 minutes.
- Add the ground Beef, Ginger and Garlic and cook until meat is nicely browned (drain if nessesary)
- Add the Honey, Vinegar and Soy Sauce, stirring in to incorporate well and allow to cook for about 3 – 5 minutes. (Give it a taste to see if you need to adjust).
- Add the Lime juice, mix well, then add in the cooked Rice, mixing through and cook to heat through, 3 – 5 minutes.
- To Serve:
- Serve the Ginger Beef on top of a bed of your favorite mixed lettuce and cucumber sticks or other favorite veg.
- Top with chopped, toasted Peanuts, Chili, Spring Onions and Cilantro.
- Can add more Soy Sauce if desired and Lime Wedges.
- The Ginger Beef can be cooked then kept stored, covered, in the refrigerator for up to 3 days (with rice added) or 5 days (no rice added).
- Taste great served hot or cold.
- Category: Main
A Southern girl with a taste for travel, Stacey takes inspiration from her global pantry and cooks with a sense of adventure. Now she’s raising her three young children to appreciate a wide world of food, even if she doesn’t always tell them exactly what they’re eating. Stacey is the food photographer, writer and creator of Little Figgy Food. She's also addicted to coffee. Addicted to olives. Fairly obsessed with dark chocolate.
Can I use red wine vinegar or cider vinegar?
Hi Julie! I think a red or white wine vinegar would be best if you need to use a substitute. Hope you enjoy!!!