Recipe for Thai Beef Stir Fry 
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Yield:
4
Ingredients:
Amount Ingredient
1 lb beef boneless sirloin steak
1/2 cup beef broth
2 tbl fish sauce
1 tbl cornstarch
1 tbl white vinegar
2 tsp packed brown sugar
1 tbl vegetable oil
2 tsp finely chopped gingeroot or 1/2 teaspoon ground ginger
2 x cloves garlic finely chopped
1 tbl vegetable oil
7 med carrots thinly sliced (3 1/2 cups)
6 x green onions cut into 1/2 inch pieces
1 can sliced waterchestnuts (8 ounces) drained
1 tbl grated lemon peel
Instructions:
Instructions: Prep Time: 15 minutes
Cook Time: 13 minutes

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 for about 30 minutes....Mix broth, fish sauce, cornstarch, vinegar and brown sugar. Heat wok or 12-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; stir-fry about 5 minutes or until vegetables are crisp-tender. Stir in beef, onion, 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 with rice. 4 servings.

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