Pepper Steak Stir-fry
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | New import | 4 | Servings | |
INGREDIENTS
| 1/4 | c | Picante sauce |
| 1/3 | c | Water |
| 2 | T | Soy sauce |
| 1 | T | Cornstarch |
| 1/2 | t | Ground ginger |
| 3 | T | Vegetable oil |
| 1 | lb | Beef round steak cut into |
| 1-1/2 x 1/4 inch strips | ||
| 1 | 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.
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Nutrition (calculated from recipe ingredients)
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Calories: 516
Calories From Fat: 370
Total Fat: 41.3g
Cholesterol: 80.5mg
Sodium: 347.5mg
Potassium: 394.6mg
Carbohydrates: 15.3g
Fiber: <1g
Sugar: <1g
Protein: 21.1g