Thai Beef Stir Fry

Prep Time:30 Mins | Total Time:50 Mins | Makes:4 Servings (about 2 cups each)

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

1 lb (500 g) boneless beef sirloin steak

1/2 cup (125 mL) beef broth

1 tbsp (15 mL) cornstarch

2 tbsp (25 mL) fish sauce

1 tbsp (15 mL) white vinegar

2 tsp (10 mL) packed brown sugar

1 tbsp (15 mL) vegetable oil

2 tsp (10 mL) finely chopped gingerroot or 1/2 teaspoon (2 mL) ground ginger

2 garlic cloves, finely chopped

1 tbsp (15 mL) vegetable oil

7 medium carrots, thinly sliced (3 1/2 cups/875 mL)

6 green onions, cut into 1/2-inch pieces

1 can (218 mL) sliced water chestnuts, drained

1 tbsp (15 mL) grated lemon peel

4 cups (1 L) hot cooked rice

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.)
Mix broth, cornstarch, fish sauce, vinegar and brown sugar.
Heat wok or large 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.
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.
Serve beef mixture over rice.

Substitution : Two-thirds cup of a favourite stir-fry sauce can be used in place of the beef broth, cornstarch, fish sauce and brown sugar.

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