Easy San Francisco Stir-Fry

This stir-fry pulls off a surprisingly complex flavor with very little effort. Currant jelly, Dijon mustard, and cornstarch get mixed into a sauce that melts over seared beef sirloin and frozen vegetables, turning into a glossy, sweet-savory glaze that coats everything.

The currant jelly and Dijon combination is a classic French pairing that works brilliantly in a stir-fry format. The jelly melts into a fruity, sticky sauce while the mustard adds a sharp, peppery bite that keeps the sweetness from going cloying. It’s the same flavor profile you’d find on a roast, translated into a 30-minute weeknight dinner.

Frozen mixed vegetables are the practical shortcut here, and they work. They go in frozen, simmer covered for 5 to 7 minutes, and come out crisp-tender. No prep, no waste, no wilted produce lurking in the back of the fridge.

Kitchen Tips

• Cut the sirloin into thin, even strips so it cooks fast and stays tender. Thick pieces will be chewy by the time the center is done.
• Brown the beef first, then remove it from the pan before adding the jelly mixture. Crowding the pan steams the meat instead of searing it.
• The cornstarch thickens the sauce as it simmers. Stir frequently to keep it from clumping on the bottom.
• Serve over rice to catch the extra glaze.

Variations

• Chicken version: Swap sirloin for boneless chicken thighs cut into strips for a lighter take.
• Apricot twist: Use apricot preserves instead of currant jelly for a tangier, more tropical glaze.