Thai Beef Stir-Fry

By jackiemo

Betty Crocker

PREP TIME 30Min TOTAL TIME 50Min SERVINGS 4

Ingredients

• 1 pound beef boneless sirloin steak
• 1/2 cup Progresso® beef flavored broth (from 32-ounce carton)
• 1 tablespoon cornstarch
• 2 tablespoons fish sauce
• 1 tablespoon white vinegar
• 2 teaspoons packed brown sugar
• 1 tablespoon vegetable oil
• 2 teaspoons finely chopped gingerroot or 1/2 teaspoon ground ginger
• 2 garlic cloves, finely chopped
• 1 tablespoon vegetable oil
• 7 medium carrots, thinly sliced (3 1/2 cups)
• 6 green onions, cut into 1/2-inch pieces
• 1 can (8 ounces) sliced water chestnuts, drained
• 1 tablespoon grated lemon peel
• 4 cups hot cooked rice

Preparation

Step 1

1 Trim excess fat from beef. Cut beef with grain into 2-inch strips; cut strips across grain into 1/8-inch slices. (Beef is easier to cut if partially frozen, about 1 hour.)
2 Mix broth, cornstarch, fish sauce, vinegar and brown sugar.
3 Heat wok or 10-inch skillet over high heat. Add 1 tablespoon oil; rotate wok to coat side. Add beef, gingerroot and garlic; stir-fry about 3 minutes or until beef is brown. Remove beef from wok with slotted spoon.
4 Add 1 tablespoon oil to wok; rotate wok to coat side. Add carrots and onions; stir-fry about 5 minutes or until vegetables are crisp-tender. Stir in beef, water chestnuts and lemon peel; heat to boiling. Stir in broth mixture. Cook and stir about 1 minute or until heated through.
5 Serve beef mixture over rice