Spicy Vegetable-Beef 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 the 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-fry until the vegetables are crisp-tender and the onion begins to brown, 4 to 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 heated through, 2 to 3 minutes.

If necessary, reduce the heat to keep the sauce from evaporating.

200, fat 9 g and sodium 240 mg.

30 minutes.