Spicy Thai Ginger Beef

Fresh ginger, lime, and savory fish sauce complement the steak and vegetables in this spicy stir-fry.

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  • Makes: 3 servings
  • Start to Finish: 25 mins

Spicy Thai Ginger Beef

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Directions

  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. Makes 3 servings.

From the Test Kitchen

Prepare vegetables; cover and chill up to 4 hours.

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Nutrition Facts (Spicy Thai Ginger Beef)

  • Per serving:
  • 339 kcal ,
  • 10 g fat
  • (3 g sat. fat ,
  • 74 mg chol. ,
  • 242 mg sodium ,
  • 30 g carb. ,
  • 31 g pro.
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