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  • Author: Stacey M Doyle


  • 12 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)

To Garnish:

  • 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)
  • 23 Spring Onions (diced)
  • Lime wedges
  • Soy Sauce


  1. 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.
  2. In a large skillet, heat the Sesame Oil over medium high heat, add the diced Carrots and saute for 1 – 2 minutes.
  3. Add the ground Beef, Ginger and Garlic and cook until meat is nicely browned (drain if nessesary)
  4. 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).
  5. Add the Lime juice, mix well, then add in the cooked Rice, mixing through and cook to heat through, 3 – 5 minutes.
  6. To Serve:
  7. Serve the Ginger Beef on top of a bed of your favorite mixed lettuce and cucumber sticks or other favorite veg.
  8. Top with chopped, toasted Peanuts, Chili, Spring Onions and Cilantro.
  9. Can add more Soy Sauce if desired and Lime Wedges.


  1. 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).
  2. Taste great served hot or cold.
  • Category: Main
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