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Slices of tender beef with red bell peppers in a savory stir-fry sauce.
Prep Time: 25 minutes
Total Time: 25 minutes
Makes: 4 servings (1 cup each)
Ingredients:
2 tablespoons Wesson® Vegetable Oil, divided
1 large red bell pepper, chopped into large chunks
1 medium onion, chopped into large chunks
1 pound boneless beef sirloin, cut across grain into 2 x 1/2-inch strips
4 cloves garlic, finely chopped
1 can (8 ounces) La Choy® Bamboo Shoots, drained
1/3 cup La Choy® Soy Sauce
1 tablespoon brown sugar
2 tablespoons Hunt's® Ketchup
1 tablespoon corn starch
1 tablespoon water
La Choy® Chow Mein Noodles (optional)
Directions:
1. Heat 1 tablespoon oil in large skillet or wok over high heat. Cook and stir red bell pepper and onion about 2 minutes or until crisp-tender. Remove from skillet; set aside.
2. Pour remaining 1 tablespoon oil into skillet. Cook and stir beef and garlic about 2 minutes until browned. Add bamboo shoots and cooked vegetables back to skillet.
3. Whisk together soy sauce, brown sugar and ketchup in small bowl. Add to skillet. Stir together cornstarch and water until smooth; add to skillet. Cook until heated through and sauce thickens, stirring occasionally, about 1 minute. Serve with chow mein noodles, if desired.
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