Ingredients:
1/2 cup picante sauce
2 tablespoons soy sauce
1 tablespoon water
1 tablespoon cornstarch
3/4 lb boneless beef top sirloin steaks, cut into 1/2 x 2 inch strips
3 -4 fresh minced garlic cloves ( or to taste)
1 tablespoon minced fresh ginger ( or to taste)
1 tablespoon peanut oil or 1 tablespoon vegetable oil
1 teaspoon sesame oil (optional)
1 1/2 cups mushrooms
2 cups broccoli florets
1 red bell peppers, cut into 1 inch pieces
4 -5 green onions, with tops cut into 1 inch pieces
Directions:
In a bowl, combine the picante sauce, soy sauce, water and cornstarch; mix well; reserve the mixture.
In another bowl, toss the beef strips with the garlic and ginger.
Heat 2 tsp peanut oil with sesame oil (if using), in a 10-inch skillet or wok, on medium-high heat.
Add in the beef, stir-fry 3 minutes, or until beef is no longer pink.
Remove beef with a slotted spoon; reserve.
Add in the mushrooms, broccoli florets, and the red bell pepper; stir-fry 3 minutes, or until veggies are crisp-tender.
Add in Picante sauce mixture, reserved beef and green onions; cook, and stir 1 minute, or until thickened.
Serve with hot cooked rice.
Servings: 4
Time preparation: 25 min.
Time total: 34 min.