Thai Beef Stir-Fry (lighter recipe)

Served over hot cooked rice, this highly seasoned, veggie-packed stir-fry is a one-dish meal!

Prep Time: 30 min
Total Time: 50 min
Makes: 4 servings

(3 ratings)

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3/4	pound beef boneless sirloin steak
1/2	cup Progresso® beef flavored broth (from 32-ounce carton)
2	tablespoons fish sauce
1	tablespoon cornstarch
1	tablespoon white vinegar
2	teaspoons packed brown sugar
2	teaspoons finely chopped gingerroot or 1/2 teaspoon ground ginger
2	garlic cloves, finely chopped
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...

Banana-Coconut Bake
Total Time: 30 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.)
2.	Mix broth, cornstarch, fish sauce, vinegar and brown sugar.
3.	Spray nonstick wok or 10-inch skillet with cooking spray. Heat over high heat. Add beef, gingerroot and garlic; stir-fry about 3 minutes or until beef is brown. Remove beef from wok with slotted spoon.
4.	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.

Purchasing

Fish sauce gives this stir-fry its distinctive Thai flavor. Look for it in an Asian food store or in the Asian-foods section of your supermarket.

Substitution

Don’t want to buy fish sauce? Go ahead and use an equal amount of soy sauce instead. The authentic Thai flavor won’t be there, but the dish will still be yummy.

Nutrition Information:

1 Serving: Calories 400 (Calories from Fat 25 ); Total Fat 3 g (Saturated Fat 1 g); Cholesterol 45 mg; Sodium 290 mg; Total Carbohydrate 75 g (Dietary Fiber 6 g); Protein 24 g Percent Daily Value*: Vitamin A 100 %; Vitamin C 16 %; Calcium 8 %; Iron 26 % Exchanges: 4 Starch; 3 Vegetable; 1/2 Very Lean Meat
*Percent Daily Values are based on a 2,000 calorie diet.

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