Chilli Ginger Beef

Chilli Ginger Beef

I'm using lean minced beef for this chilli ginger beef dish.

This beef mixture is great to freeze as well so it can be a good idea to double up on all the ingredients. 

You can use the spicy chilli ginger beef mix in different ways. 

  • For a healthier and leaner meal, eat it together with steamed/lightly cooked vegetables such as green beans and broccoli, and/or a raw salad made with grated carrots and beetroots and lots of dark green leaves.
  • You can also eat it with roasted vegetables such as carrots, pumpkin and sweet potatoes and cooked/steamed broccoli and/or green beans.
  • Or you can toast wholemeal pitta bread and let everyone fill their pitta bread with the beef and things like spinach, rocket (arugula) leaves, avocado, red peppers and some natural yogurt.
  • Or you can eat it with baked potatoes - sweet potatoes or any other potato - and a side salad.

Chilli Ginger Beef for 4 people:

1 tablespoon Extra virgin olive oil

1 small red onion - finely chopped

3 heaped teaspoons grated ginger 

3 garlic cloves - crushed/minced

2 red chillies - deseeded and chopped finely

12 small tomatoes (cherry or plum) - halved

1 tablespoon Extra virgin olive oil

500g, 1lb 2oz, lean beef mince

2 tablespoons balsamic vinegar

2 tablespoons soy sauce

1 heaped tablespoon sun-dried (or use ordinary) tomato paste 

1 1/2 teaspoon sea salt

1/2 teaspoon black pepper

100ml, 3 1/2floz, 1/2 cup, water

3 spring onions (scallions) - finely chopped

  1. Add 1 tablespoon of olive oil, the onion, ginger, garlic and chillies to a large frying pan over a medium heat. Keep stirring for a couple of minutes and then add the tomatoes to the pan and stir. 
  2. Leave to fry, stirring every now and then, for a further 5 minutes - until the tomatoes start to collapse. Place this mixture in a bowl and leave it to the side.
  3. Add another tablespoon of olive oil to the frying pan and increase the heat to medium-high. Add the mince to the pan and fry, breaking up the mince with a spoon. Keep stirring until browned.
  4. Add the red onion and tomato mix to the frying pan together with the balsamic vinegar, soy sauce, tomato paste and water. Season with the salt and pepper and stir everything together. Lower the heat and leave to simmer for about 15 minutes, until most of the liquid has evaporated.
  5. Just before serving, stir in the chopped spring onions (scallions).

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