Thai Beef Stir Fry

Name: Thai Beef Stir Fry
Prep time: 30 min
Total time: 50 min
Yield: 4
Cuisine: Thai
Ingredients: 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

Save Recipe

Prep 30 min
Total 50 min
Servings 4

Save
Pinterest
Facebook
Email
Print

Ready to make?

Save
Share
Keep Screen On

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

Created Jul 9, 2015

Save
Share
Keep Screen On

Ingredients

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

Steps

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 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.
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.

Expert Tips

Tip 1
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.

Nutrition Information

480 Calories, 10g Total Fat, 29g Protein, 74g Total Carbs

Nutrition Facts

Serving Size: 4 Servings (about 2 cups each)

Calories: 480

Total Fat: 10g

Saturated Fat: 2g

Cholesterol: 60mg

Sodium: 300mg

Total Carbs: 74g

Dietary Fiber: 6g

Protein: 29g

% Daily Value*:

Exchanges:

*Percent Daily Values are based on a 2,000 calorie diet.