Easy San Francisco Stir-Fry
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.
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
- Heat oil in a large skillet. Add steak and brown, turning to cook evenly; season with pepper. Remove from skillet, keep warm.
- Combine apple jelly, lemon juice, cornstarch and brown mustard in a small bowl. Add to skillet, stirring to combine; return to heat.
- 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.