Pepper steak stir-fry
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Picante sauce |
| ⅓ | cup | Water |
| 2 | tablespoons | Soy sauce |
| 1 | tablespoon | Cornstarch |
| ½ | teaspoon | Ground ginger |
| 3 | tablespoons | Vegetable oil |
| 1 | pounds | Beef round steak cut into |
| 1-1/2 x 1/4 inch strips | ||
| 1 | medium | Red or green pepper, cut |
| Into short think strips | ||
| 1 | cup | Sliced fresh mushrooms |
| 6 | Green onions, cut in 3/4 in | |
| Pieces | ||
| 1 | Garlic clove, minced | |
| Hot cooked rice | ||
Directions
Combine picante sauce, water, soy sauce, cornstarch and ginger in small bowl; set aside. In large skillet or wok over high heat, heat 2 tablespoons of the oil until hot but not smoking. Add meat and stir-fry 1 to 2 minutes; remove with slotted spool set aside. Drain skillet, if necessary. Heat remaining tablespoon oil in skillet. Add peppers, mushrooms, onions, and garlic to skillet; stir-fry 3 minutes. Return meat to skillet. Stir picante sauce mixture and pour into skillet. Cook and stir about 1 minute or until sauce thickens.
Serve over rice with additional picante sauce. Makes 4 servings.
NEIGHBORHOOD SHOPPING 9/18/96 Typos by Bobbie Beers