====== Ginger Stir Fry ======
{{tag>Recipe Carne LowCarb 5}}

|  2  | Servings |

^  Qty  ^ Unit ^ Ingredient ^
|  10  | oz | Beef steak or stew meat |
|  ¼  | ea | Cabbage (290 g) |
|  1  | ea | Zucchini (140 g) |
|  1  | ea | Carrot (125 g) |
|  3  | ea | Garlic cloves |
|  ⅓  | cup | Ginger (35 g) |
|  1  | bunch | Green onions (75 g) |
|  1  | tbsp | Fish sauce |
|  1  | tbsp | Sherry vinegar |
|  1  | tbsp | Toasted sesame oil |

  - Prep
    - Cut steak into small half inch pieces, season with salt and pepper and set aside
    - Cut cabbage into 1 inch pieces
    - Cut zucchini into quarter inch rounds
    - Cut carrot into quarter inch rounds on the bias
    - Medium chop garlic
    - Cut ginger into sticks
    - Cut onions into 1 inch lengths
    - Mix the fish sauce, vinegar, and sesame oil into a stir fry sauce.
  - Cook
    - Bring about 1 inch of water in a small pan to a simmer.
    - Add cabbage, zucchini, carrots, and garlic and simmer for 4 minutes).  Drain and return to pot.  Leave, covered, to steam while preparing the rest of the stir fry.
    - Cook steak in a hot oiled pan (cast iron preferred) (2 minutes one one side to brown, then stir and cook until surface pink is gone (about 1 minutes more). Set aside.
    - Cook ginger and onions in the hot pan for about 2 minutes, leaving alone so they char a bit on each side
    - Add stir fry sauce, meat and any juices.  Stir to deglaze the pan.
    - Serve stir fry mixture over steamed vegetables.