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
1 lb. beef round steak, cut into strips
1 med. red or green pepper, cut into short thin strips
1 c. green onions, cut into 3/4 inch pieces
1 garlic clove, minced
Hot cooked rice
1 c. sliced mushrooms

Combine picante sauce, water, soy sauce, cornstarch, and ginger in small bowl; set aside. In large skillet or wok over high heat, heat 2 tablespoons of the oil until hot but not smoking. Add meat and stir fry 1 to 2 minutes; remove with slotted spoon and set aside. Drain skillet, if necessary.

Heat remaining tablespoon oil in skillet. Add peppers, mushrooms, onions and garlic to skillet; stir fry 3 minutes. Return meat to skillet. Stir picante sauce mixture and pour into skillet. Cook and stir about 1 minute or until sauce thickens. Serve over rice with additional picante sauce. Serves 4.