Spicy Beef and Vegetable Stir-Fry

In a small bowl, combine the beef broth, soy sauce, cornstarch and mustard and stir until the cornstarch is dissolved.

Set aside.

Cut broccoli into bite-size 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 until the vegetables are crisp-tender and onion begins to brown, 4 to 5 minutes.

Stir the cornstarch mixture again and pour into wok.

Stir in beef, red pepper flakes and black pepper and stir-fry until the sauce thickens and the beef is heated through, 2 to 3 minutes.

Makes 4 servings.