Go Back

Beef and Vegetable Stir-Fry

Print Recipe
Course Main Course

Ingredients
  

  • 1/2 cup low sodium beef broth
  • 1 Tbs reduced sodium soy sauce
  • 2 tsp cornstarch
  • 1 tsp Dijon mustard
  • 1 1/2 cup broccoli florets
  • 2 tbs peanut oil (or vegetable oil)
  • 1 cup cauliflower florets
  • 1/2 cup chopped onion
  • 1 clove garlic, finely chopped
  • 8 oz cooked lean roast beef, cut into strips (leftovers are great)
  • 2 Tbs unsalted peanuts, coarsely chopped
  • 1/4 tsp red pepper flakes
  • 1/4 tsp freshly ground black pepper

Instructions
 

  • In a small bowl, combine the beef broth, cornstarch, and mustard, and stir until cornstarch is dissolved. Set aside.
  • Cut the broccoli and cauliflower into bite-size pieces. In a large nonstick skillet or wok, warm the oil over medium-high heat until very hot but not smoking. Add the broccoli, cauliflower, onion, and garlic, and stir-fry until the vegetables are crisp-tender and onion is brown, 4 to 5 minutes. Be careful not to burn the garlic.
  • Stir the cornstarch mixture again and pour it into the wok. Stir in the beef, peanuts, red pepper flakes, and black pepper, and stir-fry until the sauce thickens and beef is heated through, 2 to 3 minutes. If necessary, reduce the heat to keep the sauce from evaporating. Makes 4 servings. Enjoy!