Spicy Thai Ginger Beef
A spicy-hot, Thai ginger beef stir-fry.
1 pound beef top round steak
1 tablespoon fish sauce
1 tablespoon water
1 teaspoon finely shredded lime peel
1 tablespoon fresh lime juice
1 teaspoon granulated sugar
1 tablespoon peanut or vegetable oil
2 medium zucchini, cut into julienne strips
1 fresh, pickled or canned jalapeño pepper, seeded and finely chopped
3 garlic cloves, finely minced
2 teaspoons minced fresh ginger
Hot cooked rice sticks or rice for accompaniment
2 tablespoons snipped cilantro for garnish
- Trim fat from meat. Partially freeze meat. Thinly slice across the grain into bit-size strips. Set aside.
- For sauce, in a small bowl stir together fish sauce, water, lime peel, lime juice and sugar. Set aside.
- Add oil to wok or large skillet. Preheat over medium-high heat (add more oil if necessary during cooking). Stir-fry zucchini in hot oil for 1 to 2 minutes or until crisp-tender. Remove zucchini from wok. Add green onions to wok; stir-fry for 1 1/2 minutes. Remove green onions from wok.
- Add jalapeño pepper, garlic and ginger to wok. Stir-fry for 15 seconds. Add meat; stir-fry for 2 to 3 minutes or to desired doneness. Return zucchini and green onions to wok.
- Add sauce. Cook and stir about 2 minutes more or until heated through. Serve immediately with hot cooked rice sticks or rice. Sprinkle with cilantro.
Makes 3 servings.