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Stacey M Doyle
Course Main


  • 1 - 2 Tbsp Sesame Oil
  • 1 tsp ground Ginger or 2 tsp freshly grated Ginger
  • 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
  • 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.