1/4 c Picante sauce

1/3 c Water

2 tb Soy sauce

1 tb Cornstarch

1/2 ts Ground ginger

3 tb Vegetable oil

1 lb Beef round steak cut into

1-1/2 x 1/4 inch strips

1 md Red or green pepper, cut

Into short think strips 1 c Sliced fresh mushrooms

6 Green onions, cut in 3/4 in

Pieces 1 Garlic clove, minced

Hot cooked rice

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 spool 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. Makes 4 servings. NEIGHBORHOOD SHOPPING 9/18/96 Typos by Bobbie Beers