Spicy Thai Ginger Beef

Fresh ginger, lime, and savory fish sauce complement the steak and vegetables in this spicy stir-fry.


Spicy Thai Ginger Beef

by 2  people


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Servings: 3 servings
Total Time: 25 mins
Related Categories: Low Calorie, Low Carb, Round Steak, Thai Cuisine
 
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Ingredients
  •   12 ounces
    beef top round steak
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  • 1  tablespoon
    fish sauce
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  • 1  tablespoon
    water
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  • 1  teaspoon
    finely shredded lime peel
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  • 1  tablespoon
    lime juice
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  • 1  teaspoon
    sugar
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  • 1  tablespoon
    cooking oil
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  • medium zucchini, cut into julienne strips (2 cups)
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  • green onions, bias-cut into 1-inch pieces (1 cup)
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  • fresh, pickled, or canned jalapeno pepper, seeded, and finely chopped
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  • 2  teaspoons
    grated fresh ginger
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  • cloves garlic, minced
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  • 2  cups
    hot cooked rice sticks or rice
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  • 2  tablespoons
    snipped cilantro
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Directions
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.

Nutrition information
Calories 339, Total Fat 10 g, Saturated Fat 3 g, Cholesterol 74 mg, Sodium 242 mg, Carbohydrate 30 g, Protein 31 g. Percent Daily Values are based on a 2,000 calorie diet
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