1/2 c. beef broth
1 tbsp. soy sauce
2 tsp. cornstarch
1 tsp. prepared mustard
6 broccoli spears
2 tsp. peanut oil
1/4 tsp. ground black pepper
1/2 c. carrots, thinly sliced
1 c. cauliflower florets
1/2 c. chopped onion
1 clove garlic, minced
8 oz. cooked lean roast beef, cut into strips
1 oz. unsalted peanuts, coarsely chopped

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

Cut broccoli into bite size pieces. Peel carrots, and slice.

In large skillet or in wok, warm oil until hot but not smoking. Add carrots, broccoli, cauliflower, onion and garlic and stir-fry until the vegetables are crisp-tender and onion begins to brown (4-5 minutes).

Stir the cornstarch mixture again and pour it into the wok. Stir in the beef, peanuts and black pepper. Stir-fry until sauce thickens and heated through (2-3 minutes.)

(If necessary, reduce heat to keep sauce from evaporating.)