Ingredients
| 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 cooking oil |
| 2 medium zucchini, cut into julienne strips (2 cups) |
| 6 green onions, bias-cut into 1-inch pieces (1 cup) |
| 1 fresh, pickled, or canned jalapeno pepper, seeded, and finely chopped |
| 2 teaspoons grated fresh ginger |
| 3 cloves garlic, minced |
| 2 cups hot cooked rice sticks or rice |
| 2 tablespoons snipped cilantro |
Preparation
| 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 |
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