By Debe Pendice

  • 1 Tbsp cornstarch

  • 1/2 cup water

  • 1/2 cup picante sauce

  • 2 Tbsp reduced sodium soy sauce

  • 2 tsp minced fresh gingerroot

  • 1 pound boneless beef sirloin, cut in 1"strips

  • 3 tsp canola oil, divided

  • 1 med green pepper, juliened

  • 1 cup sliced fresh mushrooms

  • 6 green onions, cut into 1/4" pieces

  • 1 garlic clove, minced

  • Hot cooked rice(optional)

  1. In a bowl, combine the cornstarch and wateruntil smooth. Stir in the picante sauce, soy sauce and ginger; set aside.

  2. In a large non-stick skillet or wok, stir-fry meat in 2 tsp oil for 1-2 minutes. Remove meat with a slotted spoon and keep warm. add the peppers, mushrooms, onions,garlic and remaining oil to the skillet. Stir-fry for 3 minutes.

  3. Stir picante sauce mixture and add to skillet with meat. Bring to a boil; cook and stir for 1-2 minutes or until thickened and vegetables are crisp tender. Serve with rice if desired.

Nutritional Facts

(1 cup stir-fry mixture calculated without the rice)
218 calories
9 g fat (2 g sat fat)
63 mg cholesterol
614 mg sodium
9 g carbohydrates
1 g fiber
23 g protein
Diabetic exchanges
3 lean meat
1 vegetable

dinner soy sauce ginger mushrooms peppers sirloin steak beef b vitamins gluten free main dish dairy free

10 replies

shoulders 2011-07-27 18:25:43 -0500 Report

Made it for dinner, everyone was haveing a fit for mor. Now it's a recipe for the family. Thanksfor the recipe.