Thai Ginger Beef

3
Servings
15m
Prep Time
10m
Cook Time
25m
Ready In


"This is out of my "Hot & Spicy" cookbook...dated 1998... Thai dishes strive for the perfect harmony of the "four essences"...sweet, salty, sour, and spicy."

Original recipe yields 3 servings
OK

Nutritional

  • Serving Size: 1 (436.9 g)
  • Calories 922.7
  • Total Fat - 54.3 g
  • Saturated Fat - 23.7 g
  • Cholesterol - 87.4 mg
  • Sodium - 677.6 mg
  • Total Carbohydrate - 81.7 g
  • Dietary Fiber - 4.4 g
  • Sugars - 37.8 g
  • Protein - 28.8 g
  • Calcium - 105.4 mg
  • Iron - 4.6 mg
  • Vitamin C - 35.8 mg
  • Thiamin - 0.4 mg

Step 1

Trim fat from beef. Partially freeze beef. Thinly slice across grain into bite-size strips. Set aside. For sauce, stir together fish sauce, lime peel, lime juice, sugar, and 1 tablespoon water in a small bowl. Set aside.

Step 2

Pour cooking 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 to 2 minutes or till crisp-tender. Remove zucchini from the wok. Add green onions; stir-fry for 1 1/2 minutes. Remove green onions from the wok.

Step 3

Add jalapeno pepper, gingerroot, and garlic to the hot wok. stir-fry for 15 seconds. Add beef; stir-fry for 2 to 3 minutes or to desired doneness. Return zucchini and green onions to the wok.

Step 4

Add sauce. Cook and stir for 2 minutes more or till heated through. Serve immediately with hot cooked rice. Sprinkle with cilantro.

Tips & Variations


No special items needed.

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