My Ginger Chili Beef comes together in mere minutes and hosts a plethora of ways to adapt it to your liking, whether it's adding more chilis to make it spicier, swapping out wheat flour for a FODMAP- and/or allergy-friendly option, or using whichever vegetables you like to serve with the main dish. Follow along on how to make this simple dish in my Ginger Chili Beef video on YouTube here.
Stacey Sprenz Photography
Ginger Chili Beef
- 8 ounces lean beef (eye of round, tenderloin), sliced
- 1 teaspoon sesame oil
- 2 teaspoons soy sauce
- 1 tablespoon brown sugar
- 1 teaspoon flour (use whichever best meets your dietary needs)
- 1 teaspoon canola oil
- 1 teaspoon grated ginger
- 1 teaspoon ground red pepper
- Water as needed
- Toasted sesame seeds for garnish
- Rice & vegetables for serving
- Marinate beef overnight with sesame oil, soy sauce, brown sugar, and flour.
- When ready to cook, remove the beef from the marinade. Heat canola oil in a skillet over high heat, then add grated ginger, ground red pepper and chives.
- After 1 minute, add the beef and cook, stirring constantly, until desired doneness. Add water, if needed, to thin out the sauce.
- Top the beef with a sprinkle of sesame seeds, if desired, and serve hot with rice and vegetables of your choice.
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