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Thai Ginger Beef

Better Homes and Gardens-Hot and Spicy





List of Ingredients



• 12 ounces beef top round steak
  
• 1 tablespoon fish sauce
  
• 1 teaspoon finely shredded lime peel
  
• 1 tablespoon lime juice
  
• 1 teaspoon sugar
  
• 1 tablespoon cooking oil
  
• 2 medium zucchini, cut in thin strips
  
• 6 green onion, cut in 1" pieces
  
• 1 fresh, pickled, or canned jalapeno, seeded and fine chopped
  
• 2 teaspoons grated gingerroot
  
• 3 cloves garlic, minced
  
• 2 cups hot cooked rice
  
• 2 tablespoons snipped fresh cilantro
  






Instructions



1. Trim fat from beef. Partially freeze beef. Thinly slice across grain into bite-sized strips. Set aside. For sauce, stir together fish sauce, lime peel, lime juice, sugar, and 1 tablespoon water in a small bowl. Set aside.
   
   
2. Pour oil into a wok or large skillet. (add more oil as necessary during cooking.) Heat over medium-high heat. Stir-fry zucchini in hot oil for 1-2 minutes or till crisp-tender. Remove from pan. Add green onions; stir-fry for 1-1/2 minutes. Remove from pan. Add jalapeno, gingerroot, and garlic to the pan. Stir-fry for 15 seconds. Add bef; stir-fry for 2-3 minutes or to desired doneness. Return zucchini and geen onion to the pan.
   
   
3. Add sauce. Cook and stir for 2 min. more or till heated through. Serve over hot rice. Sprinkle with cilantro.
   
4. Servings: 3
   
5. 339 cal, 10 g fat, 74 mg chol, 242 mg sod, 30 g carb