A spicy-hot Thai ginger beef stir-fry.

Spicy Thai Ginger Beef

12 ounces 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 jalapeno pepper, seeded and finely chopped

3 garlic cloves, finely minced

2 teaspoons minced fresh ginger

Hot cooked rice sticks or rice

2 tablespoons snipped cilantro

1. Trim fat from meat. Partially freeze meat. Thinly slice across the grain into bit-size strips. Set aside.
2. For sauce, in a small bowl stir together fish sauce, water, lime peel, lime juice and sugar. Set aside.
3. 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.
4. Add jalapeno 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.
5. 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.