Sweet yet tart apple jelly combines with lemon juice and brown mustard to glaze strips of steak in a light and creamy sauce. A vegetable medley adds crunch and color to this family favorite served over fluffy rice.

Easy San Francisco Stir-Fry

1 tablespoon vegetable oil
3/4 pound sirloin steak, sliced 1/4-inch thick
1/8 teaspoon ground black pepper
1/2 cup apple jelly
3 tablespoons lemon juice
2 tablespoons cornstarch
2 teaspoons brown mustard
1 (16-ounce) package frozen mixed vegetables

Hot cooked rice for accompaniment

1. Heat oil in a large skillet. Add steak and brown, turning to cook evenly; season with pepper. Remove from skillet, keep warm.
2. Combine apple jelly, lemon juice, cornstarch and brown mustard in a small bowl. Add to skillet, stirring to combine; return to heat.
3. Stir in vegetables; cover and simmer for 5 to 7 minutes, or until vegetables are tender. Return meat to skillet; cook 2 minutes or until meat is thoroughly heated. Serve immediately over rice.

Makes 4 servings.