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Ginger Beef Stir-Fry with Vegetables and Rice Recipe

Ginger Beef Stir-Fry with Vegetables and Rice recipe


This is a yummy dish with beef, veggies, and rice. It has ginger, garlic, and a special sauce that makes it taste really good. You cook the beef with carrots and mushrooms, then mix in peas and a tasty sauce. Serve it on top of rice with green onions on top.


1 1/2 cups basmati rice
3 medium carrots
1 lb lean ground beef
10 oz cremini mushrooms
1 cup frozen peas
2 cloves garlic
2 x 1 inch pieces ginger root
1 small bunch green onions
10 fl oz chicken or vegetable broth
2 tbsp soy sauce
1 tbsp cornstarch
1 tsp fish sauce
1 tbsp brown sugar
1/4 tsp black pepper
1/2 tsp salt
2 tbsp vegetable oil


Rinse 1 1/2 cups basmati rice under cold water, then cook according to package instructions.
Peel and slice 3 medium carrots into thin rounds.
Thinly slice 10 oz of cremini mushrooms.
Peel and mince 2 cloves of garlic and 2 inches of ginger root.
Trim and thinly slice the green onions, separating the white and green parts.
In a bowl, whisk together 10 fl oz of broth, 2 tbsp soy sauce, 1 tbsp cornstarch, 1 tsp fish sauce, and 1 tbsp brown sugar to make the sauce.
Heat 2 tbsp of vegetable oil in a large skillet over medium-high heat. Add mushrooms and 1/4 tsp of salt; cook until golden, about 5 minutes.
Add the sliced carrots, 1 lb of ground beef, minced garlic, ginger, and 1/4 tsp black pepper to the skillet. Cook until the beef is browned, about 6 minutes.
Place 1 cup of frozen peas in a colander and rinse with hot water to defrost; drain well.
Add the defrosted peas and white parts of the green onions to the skillet with the beef. Pour in the sauce and cook, stirring, until the sauce has thickened, about 2 minutes.
Serve the beef and vegetable mixture over the cooked rice and garnish with the green parts of the green onions.

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