|
|
|
|
|
You can substitute pork for the beef in this recipe without any adjustments in cooking time.
You can use low-sodium soy sauce in this recipe.
Try using orange peel instead of lemon peel for a subtle taste change.
|
|
|
|
|
|
 |
| Thai Beef |
Ingredients
6 servings - 275 calories per serving
10 grams fat per serving
|
| 1 lb |
boneless beef sirloin (cut into strips) |
| 1/2 cup |
fat-free beef broth |
| 2 tbsp |
soy sauce |
| 1 tbsp |
cornstarch |
| 1 tbsp |
white vinegar |
| 2 tsp |
brown sugar |
| 1 tbsp |
vegetable oil |
| 2 tsp |
gingerroot (finely chopped) |
| 2 cloves |
garlic (finely chopped) |
| 1 tbsp |
olive oil |
| 7 |
carrots (thinly sliced) |
| 6 |
green onions (cut into 1/2-inch pieces) |
| 1 can (8 oz) |
sliced water chestnuts (drained) |
| 1 tbsp |
lemon peel (grated) |
|
- In mixing bowl, blend broth, soy sauce, cornstarch, vinegar, and brown sugar.
- Heat wok or large skillet over high heat.
- Add vegetable oil.
- Rotate pan to coat bottom and sides.
- Add beef, gingerroot, and garlic.
- Stir fry for 3 minutes.
- Remove beef from pan and set aside.
- Add olive oil to pan.
- Add carrots.
- Stir fry for 5 minutes.
- Add beef, onions, water chestnuts, and lemon peel.
- Stir in broth mixture.
- Heat to boiling.
- Cook for 1 minute.
- Serve while hot.
|
|
|
|
Sign up for our periodic newsletter to get the latest tips, tricks, hints, help, recipes, site updates, and much more.
|
|
|
|
