Thai Beef Stir-Fry

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

Prep Time: 30 min Start to Finish: 50 min
Makes: 4 servings (about 2 cups each)

Recipe
1 pound beef boneless sirloin steak
1/2 cup beef broth
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.

Nutrition Information1 Serving: Calories 480 (Calories from Fat 90 ); Total Fat 10 g (Saturated Fat 2 g); Cholesterol 60 mg; Sodium 300 mg; Total Carbohydrate 74 g (Dietary Fiber 6 g); Protein 29 g Percent 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.