Spicy beef and vegetable stir-fry

1 servings

Ingredients

Quantity Ingredient
½ cup Low sodium beef broth
1 tablespoon Reduced-sodium soy sauce
2 teaspoons Cornstarch
1 teaspoon Dijon mustard
6 Broccoli spears
2 teaspoons Peanut oil
1 cup Cauliflower florets
½ cup Chopped onion
1 Clove garlic, finely
Chopped
8 ounces Cooked lean roast beef, cut
Into strips
1 ounce Unsalted peanuts, coarsely
Chopped
¼ teaspoon Red pepper flakes
¼ teaspoon Freshly ground black pepper

Directions

In a small bowl, combine the beef broth, soy sauce, cornstarch, and mustard and stir until the cornstarch is dissolved. Set aside. Cut the broccoli into bite-sized pieces. In a nonstick wok or large nonstick skillet, warm the oil over medium-high heat until hot but not smoking. Add the broccoli, cauliflower, onion, and garlic, and stir-fry until the vegetables are crisp-tender and the onion begings to brown, 4-5 minutes. 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 the beef is ehated through 2-3 mintues. If necessary, reduce the eaht to keep the sauce from evaporating.

Each serving provides: 1 fat, 2 protiens, 1½ vegetables, 25 optional calorie

Nutritional invormation (serving size 1 cup): 205 calories, 20g protien, 10g fat, 9g carbohydrate, 46mg cholesterol, 241mg sodium Preparation time: 30 minutes Serves: 4 From: Sandee Eveland Date: 06-28-95 (09:21) (160) Fido: Recipes

Related recipes