SPICY BEEF & VEGETABLE STIR FRY

By curly

Ingredients

• 1/2 cup low-sodium beef broth
• 1 Tbsp reduced-sodium soy sauce
• 2 tsps cornstarch
• 1 tsp Dijon mustard
• 6 broccoli spears
• 1/4 tsp red pepper flakes
• 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
• 1/4 tsp freshly ground black pepper

Preparation

Step 1

In a small bowl, combine the beef broth, soy sauce, cornstarch, and mustard, and stir until the cornstarch is dissolved. Set aside.

Cut the broccoli into bite-size pieces.

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, 4-5 minutes.

Stir the cornstarch 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, 2-3 minutes.

If necessary, reduce the heat to keep the sauce from evaporating.