| 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 |
Serve with...
Oriental Coleslaw
Total Time:
10 min
| 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. |
|
| Two-thirds cup of a favorite stir-fry sauce can be used in place of the beef broth, cornstarch, fish sauce and brown sugar. |
|
| Save chopping time by buying already-cut veggies at a pay-by-the-pound salad bar. |
Nutrition Information:
480 ( 90 ); 10 g ( 2 g); 60 mg; 300 mg; 74 g ( 6 g); 29 g 100 %; 14 %; 8 %; 28 % 4 ; 3 ; 2