Honey Mustard B & V Stir-Fry

Crisp-tender vegetables and lean beef, in a lightly spiced sauce, are great for the waistline as well as the appetite.


1/2 cup low-sodium beef broth

1 Tablespoon reduced-sodium soy sauce

2 teaspoons cornstarch


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.


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