Beef And Vegetable Stir-Fry

• 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

1. Combine the beef broth, soy sauce, cornstarch and mustard. Stir until cornstarch is dissolved.
2. Set aside.
3. Cut the broccoli into bite size pieces.
4. 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.
5. Stir the cornstarch mixture again and pour it into the wok.
6. Stir in the beef, peanuts, red pepper flakes and black pepper.
7. Stir-fry until the sauce thickens and the beef is heated through, 2 to 3 minutes.
8. If necessary, reduce the heat to keep the sauce from evaporating. Serves 4.

beef broth, soy sauce, cornstarch, mustard, broccoli, peanut oil, cauliflower florets, onions, clove garlic, lean roast beef, unsalted peanuts, red pepper, freshly ground black pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1076471 (may not work)