This Thai-Inspired Minced Beef with Ginger is something I learned from my very good Thai friend Lek. We are friends from way back to our days working for an American chemical company in The Hague over a decade ago. At that time, we were still in the process of integrating into the Dutch way of life food-wise. Because we both love to cook, we struggled with eating the food served at the canteen, which was not to our liking. Thus, we started bringing packed lunch of rice and Asian viands to work, which we would normally share.
Add-Ons To Your Thai-Inspired Minced Beef with Ginger
I learned a few dishes from her, like the red and green curries and this dish. But, of course, I also did a bit of tweaking to make this my own, adding chopped coriander and sliced mushroom, making them optional add-ons.
Thai-Inspired Minced Beef with GingerPrint Recipe
- 300 grams of minced/ground beef
- 1.5-inch ginger, thinly julienned
- 1 onion, roughly chopped
- 1 clove garlic, minced
- 2 tablespoons of cooking oil
- freshly ground pepper
- fish sauce
- 1/2 teaspoon of sugar
- chopped coriander (optional)
- mushroom, sliced (optional)
- Heat the oil and add ginger. Fry until slightly brown.
- Add the onions and garlic and stir until the onion is almost translucent.
- Add the garlic and onions and stir until the onion is almost translucent.
- Add the mushrooms and continue stirring. Add a bit of oil if the mushrooms get a bit dry.
- Add mushrooms to the ginger, onions and garlic.
- When mushrooms are slightly brown, add the minced beef and continue stirring until beef is no longer pink.
- When beef is no longer pink, add the chilies.
- Season with fish sauce, sugar and freshly ground pepper.
- Top with chopped coriander and serve with boiled rice.