1 cup beef broth
2 tbs ketchup
1 tbs Dijon mustard
1 tbs cornstarch
3/4 pound small Yukon Gold potatoes
1/2 tsp garlic salt
1/4 tsp black pepper
1/2 pound green beans
1 1/2 cups baby carrots
1 cup frozen pearl onions, thawed
1 tbs canola oil
1 pound sirloin tip, cut into 2 inch pieces

Heat oven to 400 degrees. Coat a baking sheet with cooking spray, set aside. Whisk broth, ketchup, mustard and cornstarch, set aside. Cut potatoes into 1/2 inch wedges, place on baking sheet and sprinkle with 1/4 tsp garlic salt and 1/8 tsp pepper. Bake 20 min. or until tender. Remove from oven and set aside.

Trim beans and cut into 2 inch pieces, cut carrots in quarters lengthwise. Place in a skillet, add onions and 1/4 cup water. Cover cook 5 min. Remove lid and cook until water is gone. Remove vegetables and keep warm.

Add oil to skillet and heat. Sprinkle sirloin with remaining garlic salt and pepper and add to skillet. Cook 4 min. Pour broth mixture into skillet, boil 1 min. or until thickened. Stir in vegetables. Add potatoes to skillet and toss to coat. MAKES 4 SERVINGS.*