Spicy Thai Ginger Beef
Recipe from
Better Homes and Gardens
Fresh ginger, lime, and savory fish sauce complement the steak and vegetables in this spicy stir-fry.
Servings:
3 servings
Total Time:
25 mins
Ingredients
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12 ouncesbeef top round steaksee savings
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1 tablespoonfish saucesee savings
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1 tablespoonwatersee savings
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1 teaspoonfinely shredded lime peelsee savings
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1 tablespoonlime juicesee savings
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1 teaspoonsugarsee savings
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1 tablespooncooking oilsee savings
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2medium zucchini, cut into julienne strips (2 cups)see savings
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6green onions, bias-cut into 1-inch pieces (1 cup)see savings
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1fresh, pickled, or canned jalapeno pepper, seeded, and finely choppedsee savings
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2 teaspoonsgrated fresh gingersee savings
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3cloves garlic, mincedsee savings
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2 cupshot cooked rice sticks or ricesee savings
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2 tablespoonssnipped cilantrosee savings
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
Per serving: 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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