 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
Judy Brown of Rockdale, Texas makes her own picante sauce for this beefy dish, but she suggests you can also use a store-bought brand. My husband doesn't care for Asian food, Judy writes, but he likes this great dish with its Mexican flair. Ingredients:
1 tablespoon cornstarch |
1/2 cup water |
1/2 cup picante sauce |
2 tablespoons reduced-sodium soy sauce |
2 teaspoons minced fresh gingerroot |
1 pound boneless beef sirloin steak, cut into 1-inch strips |
3 teaspoons canola oil, divided |
1 medium green pepper, julienned |
1 cup sliced fresh mushrooms |
6 green onions, cut into 1/4-inch pieces |
1 garlic clove, minced |
hot cooked rice, optional |
Directions:
1. In a bowl, combine the cornstarch and water until smooth. Stir in the picante sauce, soy sauce and ginger; set aside.
2. In a large nonstick skillet or wok, stir-fry meat in 2 teaspoons oil for 1-2 minutes. Remove meat with a slotted spoon and keep warm. Add the pepper, mushrooms, onions, garlic and remaining oil to the skillet. Stir-fry for 3 minutes.
3. Stir picante sauce mixture and add to skillet with meat. Bring to a boil; cook and stir for 1-2 minutes or until thickened and vegetables are crisp-tender. Serve with rice if desired. Yield: 4 servings.
|
|