Print Options

Back to Pepper Steak Stir-Fry >

Include these items:

Taste of Home Logo

Pepper Steak Stir-Fry

 Pepper Steak Stir-Fry
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."
4 ServingsPrep: 20 min. Cook: 10 min.

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

  • In a bowl, combine the cornstarch and water until smooth. Stir in the
  • picante sauce, soy sauce and ginger; set aside.
  • 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.
  • 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.

2 of 2

Pepper Steak Stir-Fry (continued)

Nutritional Facts: One serving (1 cup stir-fry mixture, calculated without rice) equals 218 calories, 9 g fat (2 g saturated fat), 63 mg cholesterol, 614 mg sodium, 9 g carbohydrate, 1 g fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.