Pepper Steak Stir-Fry

SUBMITTED BY: Judy Brown

"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 Oriental food,' Judy writes, 'but he likes this great dish with its Mexican flair.'"

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PREP TIME	20 Min
COOK TIME	10 Min
READY IN	30 Min

SERVINGS

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Servings
USMETRIC

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

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.

FOOTNOTE

Nutritional Analysis: 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.