Teriyaki Beef With Rainbow Vegetables

Rub half the garlic onto the beef; sprinkle with pepper and set aside for 30 minutes Combine the teriyaki sauce ingredients in a small saucepan; cook, stirring constantly, over medium heat until the sauce boils and thickens. Remove from the heat; cover the pan to keep the sauce warm.

Place a wide frying pan over medium-high heat until hot. Add 1 tablespoon of the oil, swirling to coat the surface. Add the beef and cook until done to your liking, 2 minutes per side for medium-rare. Remove the beef from the pan and keep it warm. Heat the remaining tablespoon of oil in the pan until hot. Add the remaining garlic, ginger, and onion; cook, stirring until the onion softens. Add the broccoli, cauliflower, carrot, and broth; cover and cook for 2 minutes. Add the mushrooms and cook until the broccoli, cauliflower, and carrot are crisp-tender, about 1 more minute. Stir in the soy sauce and pepper and add the cornstarch solution. Cook, stirring, until the sauce boils and thickens. To serve, slice the beef diagonally into 1/4-inch-thick slices, pour the sauce over the slices, and serve with the vegetables on the side.

This recipe yields 4 servings.

Tip: To save time, pre-cut vegetables can be purchased at many supermarket salad bars.