Title: Pepper Steak Stir-Fry
Categories: Chinese
Yield: 4 Servings
| 1/4 | c | Picante sauce |
| 1/3 | c | 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 | c | Sliced fresh mushrooms |
| 6 | | Green onions, cut in 3/4 in |
| | | Pieces |
| 1 | | Garlic clove, minced |
| | | Hot cooked rice |
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