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Beef and vegetable stir-fry

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Ingredients/Components

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

How to make beef and vegetable stir-fry:

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.

Recipe categories: Main dish, Meat, Beef.

Rating:

3.4

Average rating: 3.4, total votes: 7

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