This Ginger Beef Stir Fry is an amazing Asian dinner recipe that comes together easily and is very flavorful!
So, if you guys recall…I’m a huge fan of Cambodian food (exhibit A). Once upon a time, Sarah bought me a “Cambodian Cooking” cookbook. I’ve tried several of the recipes with varying levels of success. One of those successes is this delish Ginger Beef Stir Fry.
For those of you who know anything about me, you know I can’t just leave a recipe alone and make it exactly the way the recipe says. In this particular dish, I made it with beef instead of pork and changed up the ingredients a little. The awesomeness hasn’t altered a bit!
Ginger Beef Stir Fry
This Ginger Beef Stir Fry is an amazing Asian dinner recipe that comes together easily and is very flavorful!
Ingredients
- 8 brussel sprouts
- 1/4 cup water
- 3 tablespoons olive oil
- 4 inch ginger root peeled and cut into matchsticks
- 1 lb sirloin steak cut into thin strips
- salt and pepper to taste
- 3 green onions chopped
- 3 tablespoons soy sauce
- 1 tablespoon brown sugar
- 5 leaves basil cut into strips
- 8 oz udon noodles
Instructions
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Place your brussel sprouts in a microwave safe dish and add 1/4 cup water. Cover with a microwave-safe lid and microwave for 6-7 minutes, until fork tender. Set aside.
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Heat the oil over medium-high heat in a wok or large skillet. Sauté the ginger for about 1 minute.
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Season your steak strips with salt and pepper, to taste, and add to the pan.
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Cook for 1-2 minutes and flip. After the beef begins to brown, add your Brussels sprouts, green onions, soy sauce, and brown sugar. Stir-fry for about 1-2 minutes and then remove from heat.
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Toss your stir-fry with the basil and serve over noodles.
By the way, Cambodian New Year is just around the corner and you better believe I have something planned for that! [Okay, by just around the corner I mean April…whatevs.] Stay tuned my friends!
-Zach
Oh, those pinterest hoppers… what a difficult crowd to please! 😉
Never had any Cambodian… sounds interesting! (…except for the brussel sprouts, they can stay in Cambodia 😉 I love anything spicy, and Asian food in general is great.
So….I only have ground ginger. Any idea how much ground ginger equals a 4 inch root cut into matchsticks?