Fresh ginger, lime, and savory fish sauce complement the steak and vegetables in this spicy stir-fry.
Trim fat from beef. Partially freeze beef. Thinly slice across grain into bite-size strips. Set aside.
For sauce, in a small bowl stir together fish sauce, water, lime peel, lime juice, and sugar. Set aside.
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.
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.
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.
Prepare vegetables; cover and chill up to 4 hours.