Instructions: 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.

Comments: This Japanese-style dish is quick, easy, and so delicious that I fix it even when Im not pressed for time. The textures and colors of the vegetables contrast nicely with the succulent beef and its slightly sweet sauce. Try the same vegetables as a side dish with any other simply cooked meat dish.

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