Thai Beef Stir-Fry

Name: Thai Beef Stir-Fry
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Thai, Asian
Ingredients: 118 milliliters Progresso® beef flavored broth (from 32-ounce carton); 454 grams beef boneless sirloin steak; 2 teaspoons packed brown sugar; 227 grams can sliced water chestnuts, drained; 828 milliliters medium carrots, thinly sliced; 946 milliliters hot cooked rice; 1 Tbsp cornstarch; 2 Tbsps fish sauce; 2 garlic cloves, finely chopped; 2 teaspoons finely chopped gingerroot or 1/2 teaspoon ground ginger; 6 green onions, cut into 1/2-inch pieces; 1 Tbsp grated lemon peel; 1 Tbsp vegetable oil; 1 Tbsp white vinegar

Thai Beef Stir-Fry is a gluten free and dairy free main course. This recipe serves 4. One portion of this dish contains roughly 32g of protein, 8g of fat, and a total of 485 calories. Head to the store and pick up cornstarch, fish sauce, vinegar, and a few other things to make it today. To use up the cooked rice you could follow this main course with the Breakfast Rice Pudding as a dessert. This recipe is typical of Asian cuisine.

Instructions

Trim excess fat from beef.

Ingredients you will need

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.)

Ingredients you will need

Grains

Beef

Mix broth, cornstarch, fish sauce, vinegar and brown sugar.

Ingredients you will need

Brown Sugar

Corn Starch

Fish Sauce

Vinegar

Broth

Heat wok or 10-inch skillet over high heat.

Equipment you will use

Frying Pan

Wok

Add 1 tablespoon oil; rotate wok to coat side.

Ingredients you will need

Cooking Oil

Equipment you will use

Wok

Add beef, gingerroot and garlic; stir-fry about 3 minutes or until beef is brown.

Ingredients you will need

Ginger

Garlic

Beef

Remove beef from wok with slotted spoon.

Ingredients you will need

Beef

Equipment you will use

Slotted Spoon

Wok

Add 1 tablespoon oil to wok; rotate wok to coat side.

Ingredients you will need

Cooking Oil

Equipment you will use

Wok

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.

Ingredients you will need

Water Chestnuts

Lemon Peel

Vegetable

Carrot

Onion

Broth

Beef

Serve beef mixture over rice.

Ingredients you will need

Beef

Rice

Equipment

Frying Pan

Wok

Slotted Spoon

Ingredients

Servings:

118milliliters

Progresso® beef flavored broth (from 32-ounce carton)454grams

beef boneless sirloin steak 2teaspoons

packed brown sugar 227grams

can sliced water chestnuts, drained 828milliliters

medium carrots, thinly sliced 946milliliters

hot cooked rice 1Tbsp

cornstarch 2Tbsps

fish sauce 2

garlic cloves, finely chopped 2teaspoons

finely chopped gingerroot or 1/2 teaspoon ground ginger 6

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

grated lemon peel 1Tbsp

vegetable oil 1Tbsp

white vinegar

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian on the menu? Try pairing with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Botanica Wines Mary Delany Chenin Blanc with a 5 out of 5 star rating seems like a good match. It costs about 32 dollars per bottle.