Pepper Steak Stir-Fry

• 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, optional

1. In a bowl, combine the cornstarch and water until smooth. Stir in the picante sauce, soy sauce and ginger; set aside.
2. In a
3. 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.
4. 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.

cornstarch, water, picante sauce, soy sauce, fresh gingerroot, beef sirloin steak, canola oil, green pepper, mushrooms, green onions, garlic, rice

Taken from www.tasteofhome.com/recipes/pepper-steak-stir-fry/ (may not work)