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    Spicy Thai Ginger Beff


    Source of Recipe


    lhj.com

    12 ounces beef top round steak
    1 tablespoon fish sauce
    1 tablespoon water
    1 teaspoon finely shredded lime peel
    1 tablespoon lime juice
    1 teaspoon sugar
    1 tablespoon cooking oil
    2 medium zucchini, cut into julienne strips (2 cups)
    6 green onions, bias-cut into 1-inch pieces (1 cup)
    1 fresh, pickled, or canned jalapeno pepper, seeded, and finely chopped
    2 teaspoons grated fresh ginger
    3 cloves garlic, minced
    2 cups hot cooked rice sticks or rice
    2 tablespoons snipped cilantro


    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.
    Make-ahead tip: Prepare vegetables; cover and chill up to 4 hours.

    Nutritional Information
    Nutritional facts per serving
    calories: 339, total fat: 10g, saturated fat: 3g, cholesterol: 74mg, sodium: 242mg, carbohydrate: 30g, protein: 31g



 

 

 


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