THAI BEEF STIR-FRY

Thai Beef Stir-Fry image

Provided by dale7793

Time 35m

Yield 4 serving(s)

Number Of Ingredients 16

1 1/2 lbs boneless beef top sirloin steaks, cut about 3/4 inch thick
1 cup ketchup
1/3 cup fish sauce
2 tablespoons brown sugar
2 tablespoons lime juice
4 medium carrots, thinly sliced
4 green onions, cut into 1/2 inch pieces
1 sweet red pepper, cut into bite-size strips
2 cucumbers, cut in half, remove seeds, slice thinly
1 cup beef broth
4 teaspoons grated fresh ginger
1 tablespoon cornstarch
1 -1 1/2 teaspoon crushed red pepper flakes
1 tablespoon oil
2 garlic cloves, minced
1/2 cup peanuts, chopped

Steps:

Thinly slice the beef across the grain into strips: easier if the beef is partially frozen.
Combine ketchup, fish sauce, brown sugar, and lime juice in a bowl.
Add beef strips, tossing to coat.
Let stand at room temperature for 30 minutes to marinate.
Stir broth, ginger, cornstarch, and crushed red pepper into reserved marinade and set aside.
Heat the oil in a wok or large skillet over medium-high heat.
Stir-fry the garlic in hot oil for 15 seconds.
Add carrots, stir-fry for 3 minutes.
Add green onion, cucumber, and sweet pepper and stir-fry for 1 to 2 minutes more or until vegetables are crisp-tender.
Remove from wok.
Add half of the beef to the hot wok or skillet.
Stir-fry for 2 to 3 minutes or to desired doneness.
Remove beef from wok and set aside.
Stir-fry remaining beef.
Return all beef to wok.
Stir the broth mixture and add it to the wok, cooking and stirring until thickened and bubbly.
Stir in vegetables and heat them through.
Mix in the peanuts.
Serve beef and vegetables over hot cooked rice.