Ingredients
1
pound beef boneless sirloin steak
1/2
cup Progresso™ beef flavored broth (from 32-ounce carton)
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
Preparation
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 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.
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.
