Famous Recipes - Thai Beef Stir-Fry

Thai Beef Stir-Fry

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.

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