"This quick stir-fry is so colorful and tasty, reports Linda Murray of Allenstown, New Hampshire. TIP: Vary the recipe by substituting chicken or other vegetables you have on hand, Linda suggests. The quickest version uses prepared veggies from our grocery store's salad bar."

• 1 medium sweet red pepper, julienned
• 2 medium carrots, thinly sliced
• 1 teaspoon cornstarch
• 1/4 cup cold water
• 1/4 teaspoon crushed red pepper flakes
• 1 teaspoon minced garlic
• 1 tablespoon vegetable oil
• 1 pound boneless beef sirloin steak, cut into thin 2-inch strips
• 3 tablespoons salted peanuts, chopped
• 1/4 cup plum sauce
• 2 tablespoons sesame seeds, toasted
• Hot cooked rice
• 1 tablespoon grated fresh ginger
• 4 green onions, chopped
• 1 tablespoon soy sauce
• 1 1/2 cups fresh broccoli florets