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Thai Beef Stir Fry

thai beef stir fry Entree Thai
Thai Beef Stir Fry
  • Prep 30 min
  • Total 50 min
  • Servings 4
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Packed with veggies and seasoned with traditional Thai flavours, this recipe is a keeper! ...MORE + LESS -

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

Hide Images
  • 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

  • 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

Nutrition Facts

Serving Size: 4 Servings (about 2 cups each)
Calories
480
% Daily Value
Total Fat
10
Saturated Fat
2
Cholesterol
60
Sodium
300
Dietary Fiber
6
Protein
29
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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