Dish of Beef with Zucchini
(click to enlarge)

Beef with Zucchini


Thailand

Makes:
Effort:
Sched:
DoAhead:  

***
hrs
Yes
Simple and satisfying, and it's easy to control the chili heat. With just a little bite it's good for people new to Thai cuisine - but Chili Vinegar Sauce will fix it for the rest.

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 Thai Chilis page.
  2. Fish Sauce:

      This clear liquid is as essential to Southeast Asian cuisine as it was to Imperial Rome. If you are unfamiliar with it, see our Fish Sauce - Introduction page.
  3. Chili Vinegar Sauce:

      One of the three essential Thai table condiments - easy to make - see our recipe for Chili Vinegar Sauce.
  4. Comments:

      Do they actually have Zucchinis in Thailand? Is there any place in the world they don't have Zucchinis? This Italian squash was first popularized in Los Angeles restaurants. From there, it spread quickly, both east and west, even all the way back to Italy.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
smm_cowzuc1 100730 var   -   www.clovegarden.com
©Andrew Grygus - agryg@aaxnet.com - Linking to and non-commercial use of this page is permitted.