Ginger Beef Stir Fry Pad Khing Nuah
Elevate your weeknight dinner game with this Ginger Beef Stir Fry, or Pad Khing Nuah, a bold and aromatic Thai-inspired dish that's ready in just 30 minutes! Tender strips of beef sirloin are seared to perfection and tossed with fragrant julienned ginger, crisp red bell peppers, and sweet onion slices in a savory, umami-rich sauce made with soy, oyster, and fish sauces. The addition of garlic and green onions brings a burst of irresistible flavor, all of which pairs beautifully with steamed jasmine rice. With its quick cooking time, vibrant colors, and authentic Thai flavors, this stir fry is a perfect balance of healthy, hearty, and satisfying. Make this one-pot wonder your go-to for a simple yet exotic meal packed with bold ingredients and quick stir-fry techniques! Keywords: ginger beef stir fry, Pad Khing Nuah, Thai-inspired beef stir fry, quick weeknight recipes, Thai-flavored stir fry.
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Recipe Information
Ingredients
- 450 grams beef sirloin
- 50 grams fresh ginger
- 1 medium yellow onion
- 1 medium red bell pepper
- 3 stalks green onions
- 3 cloves garlic cloves
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 teaspoon fish sauce
- 1 teaspoon white sugar
- 2 teaspoons cornstarch
- 2 tablespoons vegetable oil
- 4 tablespoons water
- 0.5 teaspoons black pepper
- 4 servings cooked jasmine rice
Instructions
Thinly slice the beef sirloin into bite-sized strips. Set aside.
Peel the fresh ginger and julienne it into thin strips.
Slice the yellow onion and red bell pepper into thin slices.
Chop the green onions into 1-inch pieces and mince the garlic cloves.
In a small bowl, mix soy sauce, oyster sauce, fish sauce, sugar, cornstarch, and water to create the stir-fry sauce. Stir until smooth and set aside.
Heat a large wok or skillet over medium-high heat. Add 1 tablespoon of vegetable oil and swirl to coat the pan.
Add the beef strips to the wok in a single layer. Sear for 2-3 minutes until browned but not fully cooked. Remove from the wok and set aside.
Add the remaining 1 tablespoon of vegetable oil to the wok. Toss in the ginger and garlic, stirring continuously until fragrant, about 30 seconds.
Add the onion and red bell pepper slices. Stir-fry for 2-3 minutes until the vegetables are slightly softened.
Return the beef to the wok, along with the prepared stir-fry sauce. Stir well to coat everything evenly.
Cook for 2-3 more minutes until the sauce thickens and the beef is cooked through.
Sprinkle the chopped green onions and black pepper over the stir fry. Give it a final stir.
Remove from heat and serve over cooked jasmine rice immediately.
Nutrition Facts
Calories |
2570 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.6 g | 124% | |
| Saturated Fat | 31.5 g | 158% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 402 mg | 134% | |
| Sodium | 4169 mg | 181% | |
| Total Carbohydrate | 271.3 g | 99% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 16.3 g | ||
| Protein | 151.3 g | 303% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 310 mg | 24% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 2982 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
