1/2 c. low-sodium beef broth
1 tbsp. reduced sodium soy sauce
2 tsp. cornstarch
1 tsp. Dijon mustard
6 broccoli spears
2 tsp. peanut oil
1/4 tsp. red pepper flakes
1 c. cauliflower florets
1/2 c. chopped onion
1 clove garlic, finely chopped
8 oz. cooked lean roast beef cut into thin strips
1 oz. unsalted peanuts
1/4 tsp. black pepper

1. In small bowl, combine the beef broth, soy sauce, cornstarch, and mustard until the cornstarch is dissolved. Set aside.

2. Cut the broccoli into bite size pieces.

3. 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.

4. Stir the cornstarch mixture again and pour into the wok. Stir in the beef, peanuts, red pepper flakes, 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. Serve with steamed brown rice.