Spicy Thai Beef
Zuchinni tones down the strong flavors of jalepenos, fresh garlic and fresh ginger marinated together with a lime juice and fish sauce mixture. Top with freshly chopped cilantro and serve over brown rice.
This is dinner under 30 minutes.
The other day I made a quick little Shrimp & Rice dish. While sitting down to enjoy it, Ryan put his fork down and very nicely said, "I can't have any more spice! Please make something less spicy. My body can't handle this." Ha! Poor Ryan, I tried. I tried putting more rice in his bowl, explaining this would "calm it down a bit", but he wasn't convinced. Really though, I'll admit it, even I couldn't finish it, it was too spicy.....forgive me. This though, he was OK with. I've made Spicy Thai Beef so many times, and boy is it good. Just the right amount of spice I think.
- 1 lb flank steak, cut into thin strips
- 1-2 zucchinis, cut into thin strips
- 1 bunch green onions, cut into thirds lengthwise
- 3 garlic cloves, minced
- 2 TBS miced ginger
- 2 jalepenos chopped (I use pickled jalepenos in this recipe)
- olive oil
- 1 TBS lime juice
- zest of 1 lime
- 1 TBS fish sauce
- 1 TBS water
- ½ tsp sugar
- To make sauce: combine lime juice, lime zest, fish sauce, water and sugar. Set aside.
- In a pan, cook zucchini in olive oil for 2 minutes until crisp-tender, then add onions and cook another 1 minute. Remove and set aside.
- Add jalepenos, garlic and ginger and cook for 2 minutes, then add beef and cook until done.
- Add zucchini and onion back in, then pour sauce into pan and let it cook for 5 minutes.
- Serve immediately over rice.