Ingredients
1/2 cup low-sodium beef broth
1 Tablespoon reduced-sodium soy sauce
2 teaspoons cornstarch
1 tablespoon GOLDEN BLOSSOM HONEY MUSTARD
2 teaspoons peanut oil
8 ounces top round beef, cut into strips
1/2 cup onion, chopped
1 clove garlic, finely chopped
1 head broccoli, cut into bite-size pieces
1 small head cauliflower, cut into bite-size pieces
1 red bell pepper, cut into strips
1/4 cup unsalted peanuts, coarsely chopped
1/4 teaspoon red pepper flakes
1/4 teaspoon black pepper
Honey Tips
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
Directions
In a small bowl, combine the first 4 ingredients and blend until cornstarch dissolves. Set aside.
In a non-stick skillet, heat oil over medium-high heat. Sear beef and remove from pan. Set aside.
Saute onion and garlic until lightly browned. Add broccoli, cauliflower, bell pepper and stir-fry until crisp-tender, about 4-5 minutes.
Re-stir cornstarch mixture and pour over stir-fry. Add beef, peanuts, red pepper flakes and black pepper. Stir-fry until sauce thickens and beef is heated through, about 2-3 minutes. If sauce is evaporating too quickly, reduce heat.
Serves: 4
In a non-stick skillet, heat oil over medium-high heat. Sear beef and remove from pan. Set aside.
Saute onion and garlic until lightly browned. Add broccoli, cauliflower, bell pepper and stir-fry until crisp-tender, about 4-5 minutes.
Re-stir cornstarch mixture and pour over stir-fry. Add beef, peanuts, red pepper flakes and black pepper. Stir-fry until sauce thickens and beef is heated through, about 2-3 minutes. If sauce is evaporating too quickly, reduce heat.
Serves: 4
