Thai Beef Stir-Fry (lighter recipe)

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

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Prep Time 30 min
Total Time 50 min
Servings 4

Ingredients

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

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Directions

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.

EXPERT TIPS

Expert Tips

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.

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.

Got questions? Our experts have the answers. Ask Betty now.