Thai Beef Stir-Fry

This recipe is in the Betty Crocker "New Cookbook" but since there are several versions of that book, I figured I'd post the recipe here just in case we don't all have it.  Anyway, this is really good.  It got 4.5 stars from Jeff, 5 stars from Tiernan and 1 trillion stars from Mia!  That's a lot of stars!
The original recipe called for carrots and water chestnuts.  I had originally planned to make beef & broccoli (Chinese) but forgot to buy an ingredient for the sauce so I used the broccoli, along with a small zucchini from the garden, some fresh mushrooms and about 1/2 of a green onion.  I also doubled the sauce since I was using a lot more veggies.  So that's how I've written it up here but feel free to sub any veggies you want and maybe cut the sauce in half if you don't use many veggies.  You could probably substitute chicken or maybe shrimp for the beef.  :)

Thai Beef Stir-Fry

1 pound boneless beef sirloin steak
1 C. beef broth.
4 Tbsp. fish sauce
2 Tbsp. cornstarch
2 Tbsp. white vinegar
4 tsp packed brown sugar
2 Tbsp vegetable oil, divided
4 tsp finely chopped or grated ginger or 1 tsp ground giner (I recommend the fresh ginger)
4 cloves garlic, finely chopped
3 small heads broccoli, cut into bite size pieces
8 oz. fresh mushrooms, sliced
1 small zucchini, halved and sliced
1 green onion, thinly sliced
2 Tbsp grated lemon peel
4 C. hot cooked rice

Trim excess fat from beef.  Cut beef against the grain into thin strips.  (Beef is easier to cut if partially frozen, about 30 minutes.)
Mix broth, fish sauce, cornstarch, vinegar & brown sugar.
Heat wok or large skillet over high heat.  Add 1 Tbsp oil; rotate wok to coat side.  Add beef, ginger and garlic; stir-fry about 3 minutes or until beef is brown.  Remove beef from wok with slotted spoon.
Add 1 Tbsp oil to wok; rotate wok to coat side.  Add broccoli, zucchini, mushrooms and green onions.  Stir-fry about 5 minutes or until vegetables are crisp-tender.  Stir in beef and broth mixture.  Heat to boiling and stir in lemon peel.  Cook for about 1 minute.
Serve over hot rice.

Adapted from the Betty Crocker New Cookbook