Spicy Vegetable-Beef Stir-Fry - cooking recipe

Ingredients

1/2 c. low sodium beef broth
1 Tbsp. reduced sodium soy sauce
2 tsp. cornstarch
1 tsp. Dijon mustard
6 broccoli spears
2 tsp. peanut oil
1 c. cauliflower florets
1/2 c. chopped onion
1 clove garlic, finely chopped
8 oz. cooked lean roast beef, cut into strips
1/4 tsp. red pepper flakes
1/4 tsp. freshly ground black pepper

Preparation

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 to 5 minutes.
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.
Calories:
200, fat 9 g and sodium 240 mg.
Serves 4. Preparation Time:
30 minutes.