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Name: Pepper Steak Stir-Fry
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: Hot cooked rice; 2 tb Soy sauce; 1 Garlic minced; 1/2 ts Ground ginger; 1/4 c Picante sauce; 6 Green onions cut in 3/4 in Pieces; 1/3 c Water; 1 lb Beef round steak cut into 1-1/2 x 1/4 inch strips; 1 md pepper Red or green, cut Into short think strips; 1 tb Cornstarch; 3 tb Vegetable oil; 1 c fresh mushrooms Sliced

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INGREDIENTS

Hot cooked rice
2 tb Soy sauce
1 Garlic ; minced
1/2 ts Ground ginger
1/4 c Picante sauce
6 Green onions ; cut in 3/4 in Pieces
1/3 c Water
1 lb Beef round steak ; cut into 1-1/2 x 1/4 inch strips
1 md pepper ; Red or green, cut Into short think strips
1 tb Cornstarch
3 tb Vegetable oil
1 c fresh mushrooms ; Sliced

Servings

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.

NOTES

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Pepper Steak Stir-Fry

Hot cooked rice
2 tb Soy sauce
1 Garlic minced
1/2 ts Ground ginger
1/4 c Picante sauce
6 Green onions cut in 3/4 in Pieces
1/3 c Water
1 lb Beef round steak cut into 1-1/2 x 1/4 inch strips
1 md pepper Red or green, cut Into short think strips
1 tb Cornstarch
3 tb Vegetable oil
1 c fresh mushrooms Sliced

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

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Serving Size: 1 Serving (258g)
Recipe Makes: 4

Calories: 326
Calories from Fat: 185 (57%)

Amt Per Serving		% DV

	Total Fat 20.5g	27 %
	Saturated Fat 5.8g	29 %
	Monounsaturated Fat 10.2g
	Polyunsanturated Fat 2.5g
Cholesterol 70.3mg		22 %
Sodium 327.9mg		11 %
Potassium 726.6mg		19 %
Total Carbohydrate 9.7g		3 %
	Dietary Fiber 3g	12 %
	Sugars, other 6.7g
Protein 25.7g		37 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 326

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