Spicy Ginger Beef

20 minutes to assemble
4 servings
20 minutes to assemble
4 servings
Freshly grated ginger adds a peppery bite to the A Taste of Thai Red Curry Paste and Sweet Chili Sauce.


  • 2 tablespoons oil
  • 1 lb sirloin steak tips or skirt steak, thinly sliced
  • 2 tablespoons fresh grated ginger, divided
  • 1 large onion, sliced (about 2 cups)
  • 2 red or orange bell peppers, sliced (about 2 cups)
  • 3 tablespoons Sweet Chili Sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon Red Curry Paste
  • 1/4 cup chopped basil
  • Optional: cooked Jasmine Rice


  1. Heat oil in a large skillet over high heat. Add beef and one tablespoon of the ginger. Stir-fry until meat is barely cooked. With a slotted spoon, remove beef to a bowl, draining oil back into skillet.
  2. Add onions, peppers and remaining ginger to oil. Stir-fry until vegetables are tender crisp. In a small bowl whisk Sweet Chili Sauce, soy sauce and Red Curry Paste, until curry is dissolved. Add to vegetables. Stir to combine.
  3. Pour reserved meat, with accumulated juices into skillet. Cook until meat is just heated through. Add basil and mix until combined. Serve immediately. Jasmine rice is a nice accompaniment with this entrée.

In This Recipe

The chilies are mellow and sweet in this sauce, great as a dipping sauce by itself, or as a flavorful addition to sauces and marinades.
This is one of our more versatile curry pastes. Use Red Curry Paste in any meat, poultry, vegetable, or fish curry.
The original, authentic Thai rice. Jasmine rice’s aromatic flavor and soft texture makes it the perfect addition to any meal.

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