Oriental Beef And Broccoli Stir Fry
|Picante sauce||1⁄2 Cup (8 tbs) (Pace Brand)|
|Light soy sauce/Regular soy sauce||2 Tablespoon|
|Boneless beef top sirloin steak||3⁄4 Pound, cut into 2 x 1/4 inch strips|
|Finely shredded ginger||1 Tablespoon (Fresh)|
|Garlic||2 Clove (10 gm), minced|
|Peanut oil/Vegetable oil||1 Tablespoon, divided|
|Sesame oil||1 Teaspoon (Oriental)|
|Quartered mushrooms||1 1⁄2 Cup (24 tbs)|
|Broccoli florets||1 1⁄2 Cup (24 tbs) (1 Inch Pieces)|
|Red bell pepper||To Taste, cut into 1 inch pieces|
|Green onion with tops||4 , cut into 1 inch pieces|
Combine 1/2 cup Pace® Picante Sauce, soy sauce, water and cornstarch in small bowl; mix well and set aside.
Toss beef with ginger and garlic.
Heat 2 teaspoons peanut oil and, if desired, sesame oil, in 10-inch skillet over medium-high heat.
Add beef mixture and stir-fry 3 minutes or until no longer pink.
Remove beef mixture with slotted spoon; set aside.
Add remaining 1 teaspoon oil to skillet.
Add mushrooms, broccoli and red pepper; stir-fry 3 minutes or until vegetables are crisp-tender.
Add Pace® Picante Sauce mixture, beef mixture and green onions; cook and stir 1 minute or until sauce boils and thickens.