Nutrition Facts

Serving Size
1-1/2 CUP)
Amount Per Serving
Calories 430
% Daily Value
Total Fat 5.6g
Saturated Fat 1.5g
Cholesterol 70mg
Sodium 601mg
Total Carbohydrate 60g
Dietary Fiber 2.5g
Protein 32.8g
Vitamin A 16%
Vitamin C 52%
Calcium 4%
Iron 33%
Total Time

35 min.

Serving & Size

1-1/2 CUP)

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

Recipe Yields:

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Ingredients Weight Measure
Pace® Picante Sauce- Mild
water cups
reduced sodium soy sauce 0 3/4  cups
cornstarch 0 33/100  cups
ground ginger tbsp.
vegetable oil 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. 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.

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