Recipe Spicy Thai Ginger Beef

servings:3
cook time:25min 
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

Directions
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.
Make-ahead tip: Prepare vegetables; cover and chill up to 4 hours.