Thai-inspired minced beef with ginger
January 16, 2012 60 Comments
This dish 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 were not to our liking. Thus, we started bringing packed lunch of rice and Asian viands to work which we would normally share.
I learned a few dishes from her like the red and green curries as well as this dish. Of course, I also did a bit of tweaking to make this my own, adding chopped coriander and sliced mushroom so that makes them optional add-ons.
This minced beef dish is wonderful especially given the aromatic taste of the ginger which is used quite liberally. One word of caution though: Ensure that the ginger is thinly julienned and fried well (not raw).
300 grams minced/ground beef
1.5 inch ginger, thinly julienned
1 onion, roughly chopped
I clove garlic, minced
2 tbsps. cooking oil
Freshly ground pepper
1/2 tsp. sugar
Chopped coriander (optional)
Mushroom, sliced (optional)
1. Heat up the oil and add the ginger. Fry until slightly brown.
2. Add the onions and garlic and stir until onion is almost translucent.
3. Add the mushrooms and continue stirring. Add a bit of oil if the mushrooms get a bit dry.
4. When mushrooms are slightly brown, add the minced beef and continue stirring until beef is no longer pink. Add the slices of chilies.
5. Season with fish sauce, sugar and freshly ground pepper.
6. Topped with chopped coriander and serve with boiled rice.