1/2 c. Picante sauce
1/3 c. water
2 tbsp. soy sauce
1 tbsp. cornstarch
1/2 tsp. ground ginger
3 tbsp. vegetable oil, divided use
1 lg. round steak, cut in thin strips
1 garlic clove, minced
1 med. red or green pepper, into short thin strips
1 c. sliced fresh mushrooms
6 green onions, cut into 3/4 inch pieces
Hot cooked rice

Combine Picante sauce, water, soy sauce, cornstarch, and ginger in small bowl; set aside.

In large skillet over high heat, heat 2 tablespoons of the oil until hot but not smoking. Add meat and stir fry 1-2 minutes; remove with slotted spoon and set aside. Drain skillet, if necessary.

Heat remaining oil in skillet. Add garlic, pepper, mushrooms, and onions to skillet; stir fry 3 minutes. Return meat to skillet. Stir Picante sauce mixture to blend ingredients; pour into skillet. Cook and stir about 1 minute or until sauce thickens. Serve over rice with additional Picante sauce. Makes 4 servings.