Ingredients

• 2 teaspoons cornstarch
• 1 cup canned beef broth
• 1 1/2 tablespoons fresh lemon juice
• 1 teaspoons grated lemon peel
• 4 teaspoons stir-fry oil
• 8 ounces 3/4-inch-thick top sirloin steak, thinly sliced crosswise
• 3 cups mixed cut-up vegetables (such as bell peppers, broccoli florets, onion, mushrooms and cauliflower florets)
• 2 tablespoons chopped fresh cilantro

Instructions

1. Place cornstarch in small bowl. Gradually add broth, stirring until cornstarch dissolves. Mix in lemon juice and peel.
2. Heat 2 teaspoons oil in large non-stick skillet over medium-high heat. Season beef with salt and generous amount of pepper. Add beef to skillet and stir-fry until just brown, about 3 minutes. Using slotted spoon, transfer beef to plate. Add remaining 2 teaspoons oil to skillet. Add vegetables; stir-fry until bright in color and just beginning to soften, about 3 minutes. Stir broth mixture quickly to re-blend; add to skillet. Add beef and any collected juices. Cook until sauce thickens and all vegetables are crisp-tender, stirring frequently, about 5 minutes. Transfer to bowl. Sprinkle with cilantro.