Serving Size: 4
1/4 cup Picante sauce
1/3 cup Water
2 tb Soy sauce
1 tb Cornstarch
1/2 ts Ground ginger
3 tb Vegetable oil
1 lb Beef round steak cut into 1-1/2 x 1/4 inch strips
1 md 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
1. Combine picante sauce, water, soy sauce, cornstarch and ginger in small bowl; set aside.
2. 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.
3. Drain skillet, if necessary. Heat remaining tablespoon oil in skillet. Add peppers, mushrooms, onions, and garlic to skillet; stir-fry 3 minutes.
4. 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.