Picante sauce, soy sauce & ginger give an east-west kick to this pretty pepper-steak stir-fry.
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|reduced sodium soy sauce||0 3/4 cups|
|cornstarch||0 33/100 cups|
|ground ginger||1 tbsp.|
|vegetable oil||3 tbsp.|
|boneless beef round steak||6 lb.|
|red bell pepper||28 oz.||1 1/2 qt.|
|mushrooms||1.5 lb.||1 1/2 qt.|
|garlic||1 1/2 tbsp.|
|green onion||6 oz.||3 cups|
|cooked white rice||1 1/2 gallons|
|1. In bowl, whisk together Picante Sauce, water, soy sauce, cornstarch and ginger. Set aside.|
|2. In large skillet or wok heat oil over high heat; add beef to skillet and stir-fry 1-2 minutes.|
|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.
|5. To Serve: Scoop 1 cup hot rice into a soup plate and ladle 1 1/2 cups hot vegetable-beef mixture over rice.|