Ginger Beef Stir-Fry (Pad Khing Nuah)
30 mins (prep 15, cooking 15)
11 ingredients
3-4 servings
I found this recipe in a beginners Thai cookbook by the Australian Women's Weekly and tweaked it slightly. It is simple to make and has a lovely ginger kick. I suggest serving with basmati rice, however rice noodles also work well. A tip from the book is to put the beef in the freezer for an hour before preparing so that it is easier to slice thinly.

Categories:  technique , steak , stir-fry , beginner-cook , beef , free-of... , time-to-make , asian , egg-free , <-30-mins , easy , main-dish , meat , number-of-servings , green~yellow-beans , vegetable ,
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Serving Size (273.89 g)
Servings 3
Amount per Serving
Calories 105.63 Calories from Fat 89.46
% Daily Value *
Total Fat 9.94g 45.89%
Saturated Fat 1.43g 21.52%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 665.58mg 83.2%
Total Carbohydrate 3.63g 3.63%
Dietary Fiber 0.96 g 11.54%
Sugars 1.04 g %
Protein 1.37g 8.25%
Vitamin A 142.77IU% Vitamin C 0.77mg%
Calcium 22.33mg% Iron 0.47mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
fresh ginger, beef rump, palm sugar, grated, oyster sauce, fresh thai basil