Warm, spicy ginger, lime, and coconut milk give this Ginger Beef recipe all kinds of zesty flavor! Serve it over rice with a side of vegetables for a complete meal everyone will love!
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I feel like I say it all the time, but I love recipes with big flavors. Last week’s Keto Beef Fajitas were the perfect example of just that type of recipe, and this Ginger Beef recipe is no different.
Thin strips of tender beef are left to marinate in a combination of ginger, lime, and coconut for a few hours to overnight. I always leave half of the marinade aside to use as a sauce to add even more flavor after cooking. Big flavor, remember?
Why This Recipe Works
- This is actually a very simple recipe. You can leave the beef to marinate all day or overnight, then cooking it later only takes minutes.
- The flavor is intense! If you love ginger, lime, and coconut, you will absolutely love this recipe!
- This recipe is gluten free and can be made low carb and keto-friendly.
How to Make Ginger Beef
Prep!
Before making the marinade, you will need to juice your limes until you have 1/2 cup, grate the ginger, and mince the garlic. If you are unable to find pre-sliced beef strips, you will need to slice your own as well.
Tip: use fresh lime juice for the best flavor. Bottle juice can be used in a pinch, but I find it doesn’t have the same strength flavor as fresh.
Create!
Mix together all of the ingredients for the marinade and add HALF to a large bowl (or resealable plastic bag) with the beef strips. Cover and allow to marinate for at least 2 hours, or up to overnight.
Cover and reserve the remaining marinade for later use.
When you are ready to cook, drain and discard the marinade from the beef strips.
Heat a large skillet over medium high and add the beef strips.
Cook stirring often until the beef is cooked through and no longer pink. Remove from the heat.
Present!
Serve Ginger Beef over rice, cauliflower rice (you can reference this post on How to Rice Cauliflower and this one on How to Cook Cauliflower if needed), noodles, or even quinoa. Top with a drizzle of the reserved marinade, sesame seeds, and green onions, if desired.
Tips and Techniques for the Best Ginger Beef
- Buy pre-cut beef strips to save time. I find that store-bought strips are usually thinner and more evenly cut than I am able to do myself.
- Fresh ginger and lime juice will give you the best flavor, by far.
- To make this recipe low carb and keto-friendly, substitute a brown sugar substitute, like Swerve, for the brown sugar. Serve over cauliflower rice.
- Store leftovers in an air-tight container in the refrigerator. Use within 3-5 days.
FAQ’s
- Is Ginger Beef spicy? While this recipe for Ginger Beef has a lot of zesty flavors, it is not spicy at all.
- Is Ginger Beef keto-friendly? Yes! Simply swap out the brown sugar for a brown sugar substitute like Swerve. Serve the beef over cauliflower rice.
- What do you serve with Ginger Beef? You can serve Ginger Beef over rice, noodles, or cauliflower rice. It pairs great with vegetables like green beans, broccoli, carrots, and peppers.
Other Recipes to Try
Love this Ginger Beef recipe? Follow me on Pinterest, Instagram, and Facebook for more!
Ginger Beef Stir Fry
Ingredients
- 1/2 coconut milk (full fat recommended)
- 1/2 lime juice (fresh squeezed from 3-4 large, juicy limes)
- 1/4 cup extra virgin olive oil
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon ginger (minced or grated)
- 1 tablespoon sesame oil
- 2 cloves garlic (minced)
- 1/2 teaspoon chili powder
- 1 1/2 pounds beef (flank, skirt or chuck roast sliced into thin strips)
- 8 ounces sugar snap peas
- 2 green onions (sliced thin, white and green portions separated)
- 1 red bell pepper (cut into thin strips)
- sesame seeds (optional, garnish)
Instructions
- Whisk together the coconut milk, lime juice, olive oil, soy sauce, brown sugar, ginger, sesame oil, garlic and chili powder.1/2 coconut milk, 1/2 lime juice, 1/4 cup extra virgin olive oil, 2 tablespoons soy sauce, 1 tablespoon brown sugar, 1 tablespoon ginger, 1 tablespoon sesame oil, 2 cloves garlic, 1/2 teaspoon chili powder
- Add half of the marinade and beef strips to a large bowl (or resealable plastic bag). Mix well to coat the beef, then cover and allow to marinate for at least 2 hours, or up to overnight. Cover and reserve the remaining marinade for later use.1 1/2 pounds beef
- When you are ready to cook, drain and discard the marinade from the beef strips. Heat a large skillet over medium high and add the beef strips. Cook, stirring often, until the beef is no longer pink. Remove to a plate or bowl and tent with foil to keep warm.
- Add the sugar snap peas, white portion of the green onions, and red bell pepper strips to the skillet with 1-2 tablespoons of the reserved marinade. Cook until crisp-tender, about 3 minutes.8 ounces sugar snap peas, 2 green onions, 1 red bell pepper
- Stir back in the beef and remaining marinade and cook another minute or two to warm through.
- Serve, as desired. Garnish with the green portion of the green onions and sesame seeds, if desired.sesame seeds, 2 green onions
Notes
Tips and Techniques
- You can buy pre-cut beef strips to save time. Store cut strips may not be as tender as buying a better cut of beef and slicing it yourself.
- Fresh ginger and lime juice will give you the best flavor, by far.
- To make this recipe low carb and keto-friendly, substitute a brown sugar substitute, like Swerve, for the brown sugar. Serve over cauliflower rice. If you are avoiding soy, you can use coconut aminos instead of soy sauce.
- Store leftovers in an airtight container in the refrigerator. Consume within 3 days.