PEPPER STEAK STIR FRY

Made With:

Product

Pace® Picante Sauce- Mild

V8® Original Low Sodium 100% Vegetable Juice. A delicious blend of 8 vegetables— providing 1 serving of veggies, and light on the sodium without sacrificing all of that great V8 taste.

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Nutrition Facts
Serving Size
1-1/2 CUP)
Amount Per Serving
Calories 430
% Daily Value
Total Fat 5.6g
9%
Saturated Fat 1.5g
8%
Cholesterol 70mg
23%
Sodium 601mg
25%
Total Carbohydrate 60g
20%
Dietary Fiber 2.5g
10%
Protein 32.8g
66%
Vitamin A %
Vitamin C 35%
Calcium 3%
Iron 33%
Total Time

35 min.

Serving & Size

1-1/2 CUP)

Yields

Picante sauce, soy sauce & ginger give an east-west kick to this pretty pepper-steak stir-fry.

Nutrition Facts

Nutrition Facts
Serving Size
1-1/2 CUP)
Amount Per Serving
Calories 430
% Daily Value
Total Fat 5.6g
9%
Saturated Fat 1.5g
8%
Cholesterol 70mg
23%
Sodium 601mg
25%
Total Carbohydrate 60g
20%
Dietary Fiber 2.5g
10%
Protein 32.8g
66%
Vitamin A %
Vitamin C 35%
Calcium 3%
Iron 33%

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Ingredients Weight Measure Instructions

Ingredients & Instructions

Made With:

Product

Pace® Picante Sauce- Mild

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Weight Measure
Pace® Picante Sauce- Mild cups
water cups
reduced sodium soy sauce 3/4  cups
cornstarch 33/100  cups
ground ginger tbsp.
1. In bowl, whisk together Picante Sauce, water, soy sauce, cornstarch and ginger. Set aside.
Weight Measure
vegetable oil tbsp.
boneless beef round steak, strips 6 lb.
2. In large skillet or wok heat oil over high heat; add beef to skillet and stir-fry 1-2 minutes.
Weight Measure
red bell pepper, cut into thin strips 28 oz. 1 1/2  qt.
mushrooms, sliced 2 lb. 1 1/2  qt.
garlic, peeled, minced 1 1/2  tbsp.
green onion, minced 6 oz. cups
3. Add peppers, mushrooms and garlic to skillet and stir-fry 3 minutes.

4. Stir in scallion.

5. Add Picante-soy mixture and cook and stir until mixture thickens, about 2 minutes. CCP: Heat until internal temperature is 165°F. or higher for 15 seconds. CCP: Hold at 140°F. or higher.
Weight Measure
cooked white rice, hot 1 1/2  gallons
5. To Serve: Scoop 1 cup hot rice into a soup plate and ladle 1 1/2 cups hot vegetable-beef mixture over rice.
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