Ingredients
1 tablespoon cornstarch1/2 cup water1/2 cup picante sauce2 tablespoons reduced-sodium soy sauce2 teaspoons minced fresh gingerroot1 pound boneless beef sirloin steak, cut into 1-inch strips3 teaspoons canola oil, divided1 medium green pepper, julienned1 cup sliced fresh mushrooms6 green onions, cut into 1/4-inch pieces1 garlic clove, mincedHot cooked rice, optional
Preparation
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.
