26 ginger beef recipes

Ginger beef stir-fry with fresh ginger, garlic, green pepper, celery, and tomatoes in a savory soy-cornstarch sauce. A fast wok dinner served over hot rice.

A savory and hearty soup made with succulent beef, hot chili sauce and bean sprouts.

Beef and green bean stir-fry with thin-sliced flank steak and a creamy peanut-soy-sesame sauce. Asian-inspired weeknight dinner ready in 30 minutes.

Southern-style pot roast braised with ginger, tomatoes, and fresh figs for a sweet-savory showstopper that turns tough beef melt-in-your-mouth tender after 3 hours of simmering.

Traditional mincemeat filling with beef, suet, green tomatoes, tart apples, raisins, and warm spices. Canned with brandy for holiday pies, makes 3 quarts.

No-peek stew simmers beef, onion soup mix, cream of mushroom soup, ginger ale, carrots, and potatoes in a crockpot all day. Set it and walk away, dinner cooks itself.

Moroccan beef tagine slow-simmered with saffron, ginger, cumin, and sweet pitted prunes, finished with toasted sesame seeds. Serve over couscous with chickpeas for a fragrant North African feast.

Tender beef cubes simmer for 2 hours in a spiced tomato base with cayenne and ginger, then fresh spinach wilts into the stew for a hearty African meal over rice.

A tender and juicy beef roast dish that makes a delightful Sunday dinner with family or friends.

Teriyaki-glazed beef burgers topped with juicy pineapple rings, red onion, and lettuce, served alongside crispy baked potato nuggets. A sweet-savory island twist on burger night, ready in 45 minutes.

A simple and scrumptious dish that is made with succulent beef and potatoes that are given an East Indian flavor.

Sri Lankan beef meatballs spiced with curry powder, ginger, and cloves get deep-fried then simmered in coconut curry gravy with lemongrass and curry leaves.

Asian-style beef kabobs marinated overnight in soy sauce, ginger, garlic, and sherry, then grilled with fresh pineapple and green pepper. Bold, sweet, and smoky.

A Moroccan-inspired beef stew marinated overnight in red wine with cinnamon, ginger, saffron, and cloves, then braised for three hours and finished with cognac-soaked prunes, almonds, and sesame seeds.

Simplified version of a Malaysian favourite dish. I've cooked this dish for the Malaysia Day celebration at 'Les Roches,' Bluche, Switzerland as a student. It was for the summer batch 1st year to 3rd year students, teachers and admin staff - totalling a little less than a thousand pax perhaps.

Black bean chili with ground chuck, cocoa powder, molasses, cinnamon, and liquid smoke for complex depth. Pressure-cooked dried beans and a low-and-slow simmer build serious flavor.