Thai Beef Stir-Fry

Packed with veggies and seasoned with traditional Thai flavors, this recipe is a keeper!

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( 7 Ratings)

7 Ratings

5 Stars 43%

4 Stars 57%

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Prep Time 30 min
Total Time 50 min
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

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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, 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.