¾ lb thin strips beef
½ cup 
Pomegranate Jelly or Pomegranate Jelly US
3 tbsp
lemon juice
2 tsp cornstarch
2 tsp dijon mustard
1 pkg frozen vegetables
Heat oil in large fry pan over medium high heat and add beef. Stir until no longer pink. In a small bowl, mix pomegranate jelly, lemon juice, cornstarch and mustard. Add jelly mixture and frozen vegetables to meat. Cover and simmer about 5-7 minutes until vegetables are crisp-tender, stirring frequently.
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