Pace oriental beef and broccoli stir-fry
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Pace Picante Sauce |
| 2 | tablespoons | Light or regular soy sauce |
| (optional) | ||
| 1 | tablespoon | Water |
| 1 | tablespoon | Cornstarch |
| ¾ | pounds | Boneless beef top sirloin |
| Steak, cut into 1/4x2\" strip | ||
| 2 | eaches | Garlic cloves, minced |
| 1 | tablespoon | Finely shredded fresh ginger |
| 1 | tablespoon | Oriental sesame oil |
| (optional) | ||
| 1½ | cup | Quartered mushrooms |
| 1½ | cup | 1\" broccoli florets |
| 1 | each | Red bell pepper, cut into |
| 1 inch pieces | ||
| 4 | eaches | Green onionswith tops, cut |
| Into 1\" pieces | ||
| Hot cooked rice (optional) | ||
Directions
Combine Pace Picante Sauce, soy sauce, water and cornstarch; mix well and reserve. Toss beef with garlic and ginger. Heat 2 teaspoon of the peanut oil and, if desired, sesame oil, in 10 inch skillet over medium-high heat. Add beef and stir-fry 3 minutes or until no longer pink. Remove beef with slotted spoon; reserve. Add remaining 1 teaspoon oil to skillet. Add mushrooms, broccoli and red pepper; stir-fry 3 minutes or until vegetables are crisp-tender. Add picante sauce mixture, reserved beef and green onions; cook and stir 1 minute or until thickened. Serve over rice, if desired. Serve with additional picante sauce.
Source: "Light & Healthy Recipes"; a promotional booklet by Pace Foods.
\\/\\/. <. |>. 2/9/95
Submitted By WAYNE DUBOIS On 02-13-95