3/4 lb. top sirloin, cut in thin strips
1 tbsp. oil
1/2 c. currant jelly or apple jelly plus 3 tbsp. lemon juice
2 tbsp. cornstarch
2 tsp. Dijon mustard
16 oz. San Francisco vegetables

Brown meat in oil in skillet. Combine jelly, cornstarch and mustard. Add to meat, then vegetables. Cover and simmer, stirring often until desired doneness. Serve over rice or Chinese noodles.