Thai beef stir fry

This made enough sauce for 4 to 6 people! 

Ingredients

1/2 cup packed brown sugar

2 tablespoons cornstarch

2 cups beef broth

1/3 cup reduced-sodium soy sauce1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon ground ginger

1\2 cup chopped peanuts

1/4 cup peanut butter

2 pounds boneless beef sirloin steak, cut into very thin strips

6 tablespoons olive oil, divided

2 cups broccoli florets

2 cups cauliflowerets

1 cup julienned carrots

1 can baby corn chopped

2 cups sliced fresh mushrooms

Spaghetti cooked and rinsed for people

Being fed.

Directions

In a small bowl, combine the first 9. ingredients until smooth; set aside. 

In a large cast-iron skillet or wok, stir-fry beef in 3 tablespoons oil until meat is no longer pink. Remove and keep warm.

In the same skillet, stir-fry broccoli, cauliflower and carrots in remaining oil for 5 minutes. Add mushrooms; stir-fry until the vegetables are crisp-tender, 3-5 minutes.

***note: as I was using frozen veggies I added 1\2 cup of water and 1 tsp sugar and cooked until water had evaporated

Remove and set aside keeping warm.

Stir broth mixture and add to the pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Reduce heat; add beef and veggies. Cook and stir over medium heat until thick.

Add pasta and stir.

Serve with spring rolls.

"Bon appetit!"

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Freeze option: Do not cook spaghetti. Freeze cooled beef mixture in freezer containers. To use, partially thaw in refrigerator overnight. Cook spaghetti according to package directions. Place beef mixture in a large skillet and heat through, stirring occasionally; add a little broth if necessary. Serve with spaghetti and sprinkle with peanuts.