12 ounces of beef top round steak 1 tablespoon of fish sauce 1 tablespoon of water 1 teaspoon of finely shredded lime peel 1 teaspoon of sugar 1 tablespoon of cooking oil 2 medium zucchini, cut into julienne strips, about 2 cups 6 green onions, bias cut into 1 inch pieces, 1 cup 1 fresh pickled, or canned jalapeno pepper, seeded and finely chopped 3 cloves garlic, minced 2 teaspoons of grated gingerroot 2 cups of hot cooked rice sticks or rice 2 tablespoons of snipped cilantro
Trim the fat from the meat. Partially freeze meat. thinly slice across the grain into bite size strips. Set aside. for sauce, in a small bowl stir together the fish sauce, water, lime peel, lime juice and sugar. Set aside. Add cooking oil to a 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 to wok. Add jalapeno pepper, garlic and gingerroot 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 for about 2 minutes more or until heated through. Serve immediately with hot cooked rice sticks or rice. Sprinkle with cilantro. Makes 3 servings
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