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Spicy Thai Ginger Beef

chef.tim.lee's picture
Ingredients
  Beef top round steak 12 Ounce
  Fish sauce 1 Tablespoon
  Water 1 Tablespoon
  Finely shredded lime peel 1 Teaspoon
  Lime juice 1 Tablespoon
  Sugar 1 Teaspoon
  Cooking oil 1 Tablespoon
  Zucchini 2 Medium, cut into thin bite-size strips to make 2 cups
  Green onions 6 , bias-sliced into 1-inch pieces to make 1 cup
  Jalapeno pepper 1 , seeded, finely chopped (Fresh, Pickled Or Canned)
  Garlic 3 Clove (15 gm), minced
  Grated ginger 2 Teaspoon
  Cooked rice sticks/Rice 2 Cup (32 tbs)
  Snipped cilantro 2 Tablespoon
Directions

Trim fat from meat.
Partially freeze meat.
Thinly slice meat across the grain into bite-size strips.
Set aside.
For sauce, in a small bowl stir together fish sauce, water, lime peel, lime juice, and sugar.
Set aside.
Add cooking oil to a 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 jalapeno pepper, garlic, and ginger to wok.
Stir-fry for 15 seconds.
Add meat.
Stir-fry for 2 to 3 minutes or until meat is slightly pink in center.
Return the cooked zucchini and green onions to wok.
Add sauce to center of wok.
Cook and stir about 2 minutes or until heated through.
Serve immediately with hot cooked rice sticks or rice.
Sprinkle with cilantro.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Thai
Course: 
Main Dish
Method: 
Stir Fried
Ingredient: 
Beef
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes

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