Serving
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Beef with Zucchini
Thailand

Serves
Effort:
Sched:
DoAhead:  
2 main  
***
40 min  
Prep
Simple and satisfying, and it's easy to control the chili heat. With relatively litle bite it's a good dish to serve to people unaccustomed to Thai cuisine. Serve with Thai Chili Vinegar Sauce on the side for those who might wish for a bit more bite.



12
6
6
2
1
1
3
1
1/2
1
1-1/2
------

------
oz
oz

cl
in


T
T
T
T
---

---
Beef, lean
Zucchini
Scallions
Garlic
Ginger Root
Lemon Grass
Thai Chili (1)
Oil
Oil
Fish Sauce (2)
Lime Juice
-- Garnish
Cilantro leaves
-- Serve With
Chili Vinegar (3)  
Prep   -   (25 min)
  1. Cut BEEF across the grain into thin strips 2 to 3 inches long and 1/2 inch or so wide. This is easiest if the meat is put in the freezer compartment until a bit stiff.
  2. Cut ZUCCHINI into juliennes about 2 inches long.
  3. Cut SCALLIONS diagonally into 1 inch lengths, white and green.
  4. Crush GARLIC, slice and chop fine. Slice GINGER thin and chop fine. Chop CHILIS fine. Mix all.
  5. Strip tough outer leaves from LEMON GRASS and cut off hard root end. Smash the bottom third with your kitchen mallet and slice the smashed part crosswise very thin. Chop fine and mix with Garlic Mix.
  6. Squeeze LIME JUICE.
Run   -   (15 min)
  1. In a wok or spacious sauté pan heat 1 T OIL over moderate heat and fry Zucchini stirring until crisp tender. Remove with a slotted spoon leaving all oil behind.
  2. Stir in Scallions and fry stirring for about 1-1/2 minutes. Remove with a slotted spoon and add to Zucchini.
  3. Add 1/2 T Oil and stir in Garlic Mix. Fry stirring until aromatic, then, turn heat to very high and stir in the Beef. Fry stirring until beef has completely lost its raw color, any exuded liquid has evaporated, and the beef is frying again.
  4. Stir in Fish Sauce and fry stirring for a minute or so, then stir in Zucchini and Scallions until well distributed.
  5. Stir in the Lime Juice and immediately take off the heat.
  6. Garnish with Cilantro and serve with plenty of steamed Jasmine rice.
NOTES:
  1. Chilis:   Three Thai chilis gives it just a noticeable bite. If you don't have Thai chilis, one small Serrano will do - not as hot but a lot larger. For details see our Chili Page.
  2. Fish Sauce:   This clear liquid is as essential to Southeast Asian cuisine as it was to Imperial Rome. For details see our Fish Sauce - Introduction page.
  3. Chili Vinegar Sauce:   One of the three essential Thai table condiments - it's to make - see our recipe for Chili Vinegar Sauce.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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