Thai Beef Stir-Fry

 

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

• 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.