Pastry Topped Ginger Beef
Indulge in the ultimate fusion comfort food with this Pastry Topped Ginger Beef recipe—a savory, aromatic dish that combines tender slices of marinated beef with the zesty warmth of fresh ginger and garlic. Encased beneath a flaky, golden puff pastry crust, this dish melds Asian-inspired flavors like soy sauce, honey, and sesame oil into a richly spiced beef filling thickened with a velvety sauce. Perfectly balanced with a hint of sweetness and umami, this baked masterpiece is as visually stunning as it is delicious. Ideal for family dinners or special occasions, this recipe brings a cozy, restaurant-quality twist to your table, ready in just over an hour. Pair with steamed vegetables or rice for a complete, unforgettable meal!
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Recipe Information
Ingredients
- 500 grams beef sirloin, thinly sliced
- 60 ml soy sauce
- 2 tablespoons fresh ginger, minced
- 2 cloves garlic, minced
- 2 tablespoons honey
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 250 ml beef stock
- 1 sheet frozen puff pastry, thawed
- 1 large egg, beaten
- 2 stalks green onions, chopped
- 1 teaspoon black pepper
- 2 tablespoons vegetable oil
Instructions
Preheat your oven to 200°C (400°F).
In a bowl, combine soy sauce, minced ginger, minced garlic, honey, and black pepper. Add the thinly sliced beef and mix well to coat. Let the beef marinate for 15 minutes.
Heat vegetable oil in a large skillet over medium-high heat. Remove the beef from the marinade, reserving the marinade, and sear the beef in batches until browned. Set the browned beef aside.
Reduce the heat to medium and add sesame oil to the skillet. Pour in the reserved marinade and cook for 1-2 minutes until fragrant.
Mix cornstarch with 2 tablespoons of water to make a slurry. Add the beef stock to the skillet, followed by the cornstarch slurry, stirring constantly to combine. Cook for 3-4 minutes until the sauce thickens.
Return the browned beef to the skillet, tossing to coat in the sauce. Remove the skillet from heat and stir in chopped green onions. Transfer the mixture to an oven-safe pie dish.
Roll out the thawed puff pastry and place it over the beef filling in the pie dish. Trim any excess pastry and press the edges to seal. Use a sharp knife to cut a few small slits in the pastry to allow steam to escape.
Brush the beaten egg over the surface of the puff pastry to ensure a golden, shiny crust when baked.
Place the pie dish in the preheated oven and bake for 20-25 minutes, or until the pastry is puffed and golden brown.
Remove from the oven and let cool for 5 minutes before serving. Enjoy your Pastry Topped Ginger Beef!
Nutrition Facts
Calories |
817 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.1 g | 68% | |
| Saturated Fat | 15.1 g | 75% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 134 mg | 45% | |
| Sodium | 1186 mg | 52% | |
| Total Carbohydrate | 41.1 g | 15% | |
| Dietary Fiber | 1.3 g | 4% | |
| Total Sugars | 9.7 g | ||
| Protein | 40.8 g | 82% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 44 mg | 3% | |
| Iron | 5.7 mg | 31% | |
| Potassium | 604 mg | 13% | |
*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.
