Pepper Steak Stir-Fry
Yield
4 servingsPrep
20 minCook
10 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
picante sauce
|
* |
| ⅓ | cup |
water
|
|
| 2 | tablespoons |
soy sauce, tamari
|
|
| 1 | tablespoon |
cornstarch
|
|
| ½ | 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 peppers
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 cloves
minced |
|
| 1 | x |
rice
hot, cooked |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
picante sauce
|
* |
| 79 | ml |
water
|
|
| 3E+1 | ml |
soy sauce, tamari
|
|
| 15 | ml |
cornstarch
|
|
| 2.5 | ml |
ginger
ground |
|
| 45 | ml |
vegetable oil
|
|
| 453.6 | g |
beef, round steak
cut into 1-1/2 x 1/4 inch strips |
|
| 1 | medium |
sweet red bell peppers
or green and cut into short strips |
|
| 237 | ml |
mushrooms
sliced |
|
| 6 | each |
scallions, spring or green onions
cut into 3/4 inch pieces |
|
| 1 | each |
garlic cloves
minced |
|
| 1 | x |
rice
hot, cooked |
*
|
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.
