Thai Ginger Beef
Recipe: #31974
May 12, 2019
Categories: Steak, Sirloin Steak, Thai, Wok/Stir-Fry, Gluten-Free, No Eggs Non-Dairy, Lime, Hot Peppers, Spicy, more
"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."
Ingredients
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 by Step Method
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
No special items needed.