• In rectangular baking dish, stir together soy sauce, garlic, honey, ginger, mustard, salt and lime juice; stir in beef until well coated. Cover and refrigerate for 1 hour or overnight.
• Remove beef from marinade; discard marinade. Heat olive oil in large sauté pan or wok set over medium-high heat; cook beef quickly until no longer pink. Stir in onion, pepper and broccoli.
• Whisk broth and cornstarch until smooth; add to beef mixture and cook until thickened.

Tip: Serve this stir-fry over cooked rice if desired.

Recipe provided by Chef Mary Ann Esposito