Beef With Garlic Potatoes

• 1 cup beef broth
• 2 tablespoons ketchup
• 1 tablespoon Dijon mustard
• 1 tablespoon cornstarch
• 34 lb small yukon gold potato
• 12 teaspoon garlic salt
• 14 teaspoon black pepper
• 12 lb green beans
• 1 12 cups baby carrots
• 1 cup frozen pearl onions, thawed
• 1 tablespoon canola oil
• 1 lb sirloin tip steak, cut into 2-inch pieces (about 1 inch thick)

1. Heat oven to 400 degrees F. Coat a baking sheet with nonstick cooking spray; set aside.
2. Whisk broth, ketchup, mustard and cornstarch; set aside.
3. Cut potatoes into 1/2-inch wedges; place on prepared baking sheet and sprinkle with 1/4 teaspoon of the garlic salt and 1/8 teaspoon of the black pepper.
4. Bake at 400 degrees F for 20 minutes or until tender.
5. Remove from oven and set aside.
6. Trim beans and cut into 2-inch pieces; cut carrots in quarters lengthwise.
7. Place in a large skillet; add onions and 1/4 cup water.
8. Cover; cook on medium-high heat for 5 minutes.
9. Remove lid and cook until water is gone.
10. Remove vegetables and keep warm.
11. Add oil to skillet and heat over medium-high heat.
12. Sprinkle sirloin with remaining 1/4 teaspoon garlic salt and 1/8 teaspoon black pepper and add to skillet.
13. Cook for 3 to 4 minutes.
14. Pour broth mixture into skillet; boil for 1 minute or until thickened.
15. Stir in vegetables.
16. Add potatoes to skillet and gently toss to coat.

beef broth, ketchup, mustard, cornstarch, gold potato, garlic salt, black pepper, green beans, baby carrots, frozen pearl onions, canola oil

Taken from www.food.com/recipe/beef-with-garlic-potatoes-274834 (may not work)