Spicy Thai Ginger Beef
|Beef top round steak||12 Ounce|
|Fish sauce||1 Tablespoon|
|Finely shredded lime peel||1 Teaspoon|
|Lime juice||1 Tablespoon|
|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|
Trim fat from meat.
Partially freeze meat.
Thinly slice meat across the grain into bite-size strips.
For sauce, in a small bowl stir together fish sauce, water, lime peel, lime juice, and sugar.
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.
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.