Beef Pepper Steak Stir Fry Recipe

• 2 tbsp. oil
• 2 lbs. tenderloin tips, sliced thin, 1/8" thick
• 1 teaspoon fresh grated fresh ginger
• 1 teaspoon chopped garlic
• 1 onion, sliced & cut in half
• 2 c. fresh sliced mushrooms
• 1 red pepper, seeded & sliced
• 1 green pepper, seeded & sliced
• 1/2 c. picante sauce
• 1 1/2 c. beef broth
• 1 tbsp. Worcestershire sauce
• 1 tbsp. hoisin sauce
• 1/4 c. cornstarch
• 1/4 c. water
• 1/2 c. lowfat sour cream
• 1/2 c. minced parsley

1. Heat oil in the wok.
2. Add in half the tenderloin pcs and sear for 30 seconds and add in remaining tenderloin pcs and stir fry for 1 minute.
3. Add in fresh ginger, garlic, onion, mushrooms and stir fry for 1 minute.
4. Add in green and red pepper, picante sauce, 1/4 c. of beef broth, Worcestershire sauce and hoisin sauce.
5. Stir fry for 1 minute.
6. Add in remaining 1/4 of beef broth with cornstarch and dissolve.
7. Add in the cornstarch slurry to the meat mix and stir fry for 1 more minute.
8. May be served over wild rice, steamed rice or possibly warm fettuccine.
9. Place a spoonful of lowfat sour cream on top of the stir fry.
10. Add in 1/2 tsp.
11. of picante sauce in the center of lowfat sour cream.
12. Sprinkle with minced parsley.
13. TIPS: To be able to slice the meat thinly, it is best to partially freeze beef and then slice to desired thickness.
14. Yield: 8 servings.

oil, tenderloin, ginger, garlic, onion, mushrooms, red pepper, green pepper, picante sauce, beef broth, worcestershire sauce, hoisin sauce, cornstarch, water, sour cream, parsley

Taken from cookeatshare.com/recipes/beef-pepper-steak-stir-fry-25555 (may not work)