Stir-Fried Beef with Fresh Herbs

4 Servings

20 minutes

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This quick and simple stir-fry is our adaptation of a recipe from “Cooking South of the Clouds” by Georgia Freedman. The dish is from southern Yunnan province in China, an area along the border with Myanmar and Laos. Freedman calls for fiery Thai chiles, but we opt for milder Fresnos or jalapeños that are easier to find and have a more modest heat level, making it easier to control the spice level. If you'd like more chili heat, simply leave the seeds in the chilies. Serve the stir-fry with rice or spoon it into lettuce cups.




Don't use extra-lean ground beef. A little fat keeps the meat moist, adds flavor and brings out the aromas of the herbs.

20 minutes


  • 2

    tablespoons soy sauce

  • teaspoons finely grated fresh ginger


Stephanie C.

Which issue was this in? I can't find it in any of my print magazines.

April D.

Stephanie - this recipe appeared in Issue 15 of the magazine.
- The Milk Street Team