12 ounces beef top round steak
1 tablespoon fish sauce
1 tablespoon water
1 teaspoon finely shredded lime peel
1 tablespoon lime juice
1 teaspoon sugar
1 tablespoon peanut or vegetable oil
2 medium zucchini, cut into julienne strips
1 fresh, pickled or canned jalapeno pepper, seeded and finely chopped (see Note)
3 garlic cloves, finely minced
2 teaspoons minced fresh ginger
Hot cooked rice sticks or rice
2 tablespoons snipped cilantro
Trim fat from meat. Partially freeze meat. Thinly slice across the grain into bit-size strips. Set aside.
For sauce, in a small bowl stir together fish sauce, water, lime peel, lime juice and sugar. Set aside.
Add oil to wok or large skillet. Preheat over medium-high heat (add more oil if necessary during cooking). Stir-fry zucchini in hot oil for 1 to 2 minutes or until crisp-tender. Remove zucchini from wok. Add green onions to wok; stir-fry for 1-1/2 minutes. Remove green onions from wok.
Add jalapeno pepper, garlic and ginger to wok. Stir-fry for 15 seconds. Add meat; stir-fry for 2 to 3 minutes or to desired doneness. Return zucchini and green onions to wok.
Add sauce. Cook and stir about 2 minutes more or until heated through. Serve immediately with hot cooked rice sticks or rice. Sprinkle with cilantro.
Makes 3 servings.
NOTE:
Because hot peppers contain oils that can burn your eyes, lips and skin, protect yourself when working working with peppers by covering one or both hands with plastic gloves or bags. Be sure to wash your hands thoroughly before touching your eyes or face.