1/2 c. picante sauce
2 tbsp. light or reg. soy sauce (optional)
1 tbsp. water
1 tbsp. corn starch
3/4 lb. boneless beef top sirloin steak, cut into 1/2 x 2-inch strips
2 garlic cloves, minced
1 tbsp. finely shredded fresh ginger
1 tbsp. peanut or vegetable oil
1 tsp. Oriental sesame oil (optional)
1 1/2 c. quartered mushrooms
1 1/2 c. 1-inch broccoli florets
1 red bell pepper, cut into 1-inch pieces
4 green onions with tops cut into 1-inch pieces
Hot cooked rice, optional

Combine picante sauce, soy sauce, water and corn starch, mix well and reserve. Toss beef with garlic and ginger. Heat 2 teaspoons of the peanut oil and, if desired, sesame oil, in 10-inch skillet over medium-high heat. Add beef and stir-fry 3 minutes or until no longer pink. Remove beef with slotted spoon; reserve. Add mushrooms, broccoli and red pepper; stir-fry 3 minutes or until vegetables are crisp-tender. Add picante sauce mixture, reserved beef and green onions; cook and stir 1 minute or until thickened. Serve over rice, if desired. Serve with additional picante sauce. Serves 4.

Chicken may be substituted for beef.