Thai Beef Stir-Fry

Ingredients

• 0.5 cup beef broth flavored (from 32-ounce carton)
• 1 pound beef top sirloin steaks boneless
• 2 teaspoons brown sugar packed
• 8 ounces water chestnuts drained sliced canned
• 3.5 cups carrots thinly sliced
• 4 cups rice hot cooked
• 1 tablespoon cornstarch 
• 2 tablespoons fish sauce 
• 2  garlic clove finely chopped
• 2 teaspoons ground ginger finely chopped
• 6  spring onion cut into 1/2-inch pieces
• 1 tablespoon lemon zest grated
• 1 tablespoon vegetable oil 
• 1 tablespoon vinegar white

Equipment

• frying pan
• wok
• slotted spoon

Directions

1. Trim excess fat from beef.
2. 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.)
3. Mix broth, cornstarch, fish sauce, vinegar and brown sugar.
4. Heat wok or 10-inch skillet over high heat.
5. Add 1 tablespoon oil; rotate wok to coat side.
6. Add beef, gingerroot and garlic; stir-fry about 3 minutes or until beef is brown.
7. Remove beef from wok with slotted spoon.
8. Add 1 tablespoon oil to wok; rotate wok to coat side.
9. 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.
10. Serve beef mixture over rice.