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Thai Beef Stir-Fry

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

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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

SAVE ON THIS RECIPE!

LOCATION

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.

EXPERT TIPS

Expert Tips

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.

Get new recipe inspiration every week! Free Newsletters

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
480
(
Calories from Fat
90 ),
% Daily Value
Total Fat
10 g
10 %
(Saturated Fat
2 g,
2 %
),
Cholesterol
60 mg
60 %;
Sodium
300 mg
300 %;
Total Carbohydrate
74 g
74 %
(Dietary Fiber
6 g
6 %
),
Protein
29 g
29 %
;
% Daily Value*:
Vitamin A
100%;
Vitamin C
14%;
Calcium
8%;
Iron
28%;
Exchanges:
4 Starch; 3 Vegetable; 2 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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