Beef And Vegetable Stir-Fry - cooking recipe

Ingredients

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

Preparation

Combine the beef broth, soy sauce, cornstarch and mustard. Stir until 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 heat, until hot, but not smoking. Add the vegetables and stir-fry until vegetables are crisp-tender and 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.
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. Serves 4.