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Spicy Thai Ginger Beef

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsA, B1, B2, B3, B6, B12, H, C, D
    MineralsSelenium, Zinc, Copper, Iodine, Fluorine, Potassium, Magnesium, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 12 ounces beef top round steak

    2. 1 tablespoon fish sauce

    3. 1 tablespoon water

    4. 1 teaspoon finely shredded lime peel

    5. 1 tablespoon lime juice

    6. 1 teaspoon sugar

    7. 1 tablespoon cooking oil

    8. 2 medium zucchini, cut into julienne strips (2 cups)

    9. 6 green onions, bias-cut into 1-inch pieces (1 cup)

    10. 1 fresh, pickled, or canned jalapeno pepper, seeded, and finely chopped

    11. 2 teaspoons grated fresh ginger

    12. 3 cloves garlic, minced

    13. 2 cups hot cooked rice sticks or rice

    14. 2 tablespoons snipped cilantro

    Instructions Jump to Ingredients ↑

    1. Trim fat from beef . Partially freeze beef. Thinly slice across grain into bite-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. Pour cooking oil into a wok or large skillet . (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry zucchini in hot oil for 1 to 2 minutes or until crisp-tender. Remove zucchini from the wok. Add green onions to the hot wok; stir-fry for 1 -1/2 minutes. Remove green onions from the wok.

    4. Add jalapeno pepper, ginger, and garlic to the hot wok. Stir-fry for 15 seconds. Add beef; stir-fry for 2 to 3 minutes or until cooked through. Return zucchini and green onions to the wok.

    5. Add sauce. Cook and stir for 2 minutes more or until heated through. Serve immediately with hot cooked rice sticks or rice. Sprinkle with cilantro. Makes 3 servings.

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