Thai Beef Stir-Fry Recipe

Ingredients
<br>- 1 pound beef boneless sirloin steak
<br>- 1/2 cup beef broth
<br>- 1 tablespoon cornstarch
<br>- 2 tablespoons fish sauce
<br>- 1 tablespoon white vinegar
<br>- 2 teaspoons packed brown sugar
<br>- 1 tablespoon vegetable oil
<br>- 2 teaspoons finely chopped gingerroot
<br>- 2 garlic cloves, finely chopped
<br>- 1 tablespoon vegetable oil
<br>- 7 medium carrots, thinly sliced
<br>- 6 green onions, cut into 1/2-inch pieces
<br>- 1 (8 ounce) can sliced water chestnuts, drained
<br>- 1 tablespoon grated lemon peel
<br>- 4 cups hot cooked rice
<br><p></p>Directions
<br>step 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.)
<br>step 2: Mix broth, cornstarch, fish sauce, vinegar and brown sugar.
<br>step 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.
<br>step 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.
<br>step 5: Serve beef mixture over rice.
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Ingredients
- 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
- 2 garlic cloves, finely chopped
- 1 tablespoon vegetable oil
- 7 medium carrots, thinly sliced
- 6 green onions, cut into 1/2-inch pieces
- 1 (8 ounce) can sliced water chestnuts, drained
- 1 tablespoon grated lemon peel
- 4 cups hot cooked rice

Directions
step 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.)
step 2: Mix broth, cornstarch, fish sauce, vinegar and brown sugar.
step 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.
step 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.
step 5: Serve beef mixture over rice.

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