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| 1/4 | cup | picante sauce | |
| 1/3 | cup | water | |
| 2 | tablespoons | soy sauce | |
| 1 | tablespoon | cornstarch | |
| 1/2 | teaspoon | ginger | ground |
| 3 | tablespoons | vegetable oil | |
| 1 | pound | beef round steak | cut into 1-1/2 x 1/4 inch strips |
| 1 | medium | sweet red bell pepper | or green and cut into short strips |
| 1 | cup | mushrooms | sliced |
| 6 | each | scallions, spring or green onions | cut into 3/4 inch pieces |
| 1 | each | garlic clove | minced |
| 1 | x | rice | hot, cooked |
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.
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Because of its size, the gastronomy of Texas is analogous to a country, namely, a myriad of culinary influences that vary from region to region. Western Texans are best known for their...
This recipe is absolutely fabulous! It always gets rave reviews at dinner parties.