Spicy Beef and Vegetable Stir-Fry

By á-5717

Ingredients

• 1/2 cup low-sodium beef broth
• 1 tablespoon reduced-sodium soy sauce
• 2 teaspoons Dijon mustard
• 6 broccoli spears
• 2 teaspoons peanut oil
• 1 cup cauliflower florets
• 1/2 cup chopped onion
• 1 clove garlic, finely chopped
• 8 ounces cooked lean roast beef, cut into strips
• 1 ounce unsalted peanuts, coarsely chopped
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon red pepper flakes

Details

Servings 4
Preparation time 30mins
Cooking time 30mins

Preparation

Step 1

1. In a small bowl, combine the beef broth, soy sauce, cornstarch, and mustard, stir until the cornstarch is dissolved. Set aside.
2. Cut the broccoli into bite-size pieces.
3. In a nonstick wok or large nonstick skillet, warm the oil over medium-high heat until hot but not smoking. Add the broccoli, cauliflower, onion, and garlic, and stir-fry until the vegetables are crisp-tender and the onion begins to brown, 4 to 5 minutes.
4. Stir the cornstarch mixture again and pour it into the wok. Stir in the beef, peanuts, red pepper flakes, and black pepper, and stir-fry until the sauce thickens and the beef is heated through, 2 to 3 minutes. If necessary, reduce the heat to keep the sauce from evaporating.