Served over hot cooked rice, this highly seasoned, veggie-packed stir-fry is a one-dish meal!
Thai Beef Stir-Fry (lighter recipe)
- Prep Time 30 min
- Total 50 min
- Servings 4
- Ingredients 13
Ingredients
- 3/4 pound beef boneless sirloin steak
- 1/2 cup Progresso™ beef flavored broth (from 32-ounce carton)
- 2 tablespoons fish sauce
- 1 tablespoon cornstarch
- 1 tablespoon white vinegar
- 2 teaspoons packed brown sugar
- 2 teaspoons finely chopped gingerroot or 1/2 teaspoon ground ginger
- 2 garlic cloves, finely chopped
- 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
Make With
Progresso Broth
Instructions
-
Step1Trim 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.)
-
Step2Mix broth, cornstarch, fish sauce, vinegar and brown sugar.
-
Step3Spray nonstick wok or 10-inch skillet with cooking spray. Heat over high heat. Add beef, gingerroot and garlic; stir-fry about 3 minutes or until beef is brown. Remove beef from wok with slotted spoon.
-
Step4Add 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.
-
Step5Serve beef mixture over rice.
Nutrition
400
Calories
3 g
Total Fat
24 g
Protein
75 g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 400
- Calories from Fat
- 25
- Total Fat
- 3 g
- Saturated Fat
- 1 g
- Cholesterol
- 45 mg
- Sodium
- 290 mg
- Potassium
- 840 mg
- Total Carbohydrate
- 75 g
- Dietary Fiber
- 6 g
- Protein
- 24 g
% Daily Value*:
- Vitamin A
- 100%
- 100%
- Vitamin C
- 16%
- 16%
- Calcium
- 8%
- 8%
- Iron
- 26%
- 26%
Exchanges:
4 Starch; 3 Vegetable; 1/2 Very Lean Meat;Tips from the Betty Crocker Kitchens
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