Pepper Steak Stir-Fry
TOTAL TIME: Prep: 20 min. Cook: 10 min.
YIELD: 4 servings.
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."
Ingredients
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1 tablespoon cornstarch
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1/2 cup water
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1/2 cup picante sauce
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2 tablespoons reduced-sodium soy sauce
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2 teaspoons minced fresh gingerroot
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1 pound boneless beef sirloin steak, cut into 1-inch strips
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3 teaspoons canola oil, divided
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1 medium green pepper, julienned
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1 cup sliced fresh mushrooms
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6 green onions, cut into 1/4-inch pieces
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1 garlic clove, minced
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Hot cooked rice, optional
Directions
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1.
In a bowl, combine the cornstarch and water until smooth. Stir in the picante sauce, soy sauce and ginger; set aside.
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2.
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.
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3.
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.
Nutrition Facts
1 cup: 218 calories, 9g fat (2g saturated fat), 63mg cholesterol, 614mg sodium, 9g carbohydrate (0 sugars, 1g fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable.
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