| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
|
New import |
4 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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
Posted to MM-Recipes Digest V4 #033 by BobbieB1@aol.com on Jan 31, 1997.
A Message from our Provider:
“Actions DO speak louder than words. Do Jesus’?”