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Thai Beef Stir-Fry (lighter recipe)
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Prep Time:
30 minutes
Total Time:
50 minutes
Flavorful, veggie-packed stir-fry served on rice - a satisfying one-dish meal!
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
Instructions:
  • Trim any extra fat from the beef and slice it into thin 1/8-inch slices, cutting against the grain to ensure tenderness. For easier slicing, place the beef in the freezer for a short time to partially freeze.
  • Combine the broth, cornstarch, fish sauce, vinegar, and brown sugar for a flavorful and well-balanced sauce.
  • Coat a nonstick wok or 10-inch skillet with cooking spray and heat over high heat. Add beef, gingerroot, and garlic, stir-frying for about 3 minutes until the beef is browned. Use a slotted spoon to take the beef out of the wok.
  • Sauté carrots and onions until crisp-tender, then add beef, water chestnuts, and lemon peel. Bring to a boil, then stir in the broth mixture and cook for 1 minute until heated through.
  • Spoon flavorful beef mixture generously over fluffy rice.

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