Spicy Vegetable-Beef Stir-Fry

• 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

1. In a small bowl, combine the beef broth, soy sauce, cornstarch and mustard and stir until the cornstarch is dissolved.
2. Set aside. 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.
4. 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.
5. Stir the cornstarch mixture again and pour it into the wok.
6. 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.
7. If necessary, reduce the heat to keep the sauce from evaporating.
8. Calories:
9. 200, fat 9 g and sodium 240 mg.
10. Serves 4. Preparation Time:
11. 30 minutes.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=386750 (may not work)