3/4 pound beef boneless sirloin steak
1/2 cup beef broth
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
Total time: 50 min

1.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.)
2.Mix broth, cornstarch, fish sauce, vinegar and brown sugar.
3.Spray 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.
4.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.
5.Serve beef mixture over rice.