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Thai Beef Stir-Fry
Thai Beef Stir-Fry
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Prep Time:
30 minutes
Total Time:
50 minutes
Flavorful Thai vegetable dish, a must-try!
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
  • 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:
  • Prepare the beef by trimming excess fat. Slice the beef into 2-inch strips with the grain, then cut the strips across the grain into 1/8-inch slices. For easier slicing, place the beef in the freezer for about 1 hour until partially frozen.
  • Combine the broth, cornstarch, fish sauce, vinegar, and brown sugar for a flavorful base.
  • Preheat a wok or 10-inch skillet over high heat. Add 1 tablespoon of oil and swirl to coat the sides. Add beef, gingerroot, and garlic; stir-fry for about 3 minutes until beef is browned. Use a slotted spoon to remove the beef from the wok.
  • Drizzle 1 tablespoon of oil into the wok and swirl to coat the sides. Toss in the carrots and onions, stir-frying for about 5 minutes until the veggies are crisp-tender. Add the beef, water chestnuts, and lemon peel, bringing it to a boil. Mix in the broth mixture and cook for 1 minute until heated through.
  • Spoon the flavorful beef mixture on top of the fluffy rice.

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