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PEPPER BEEF STIR-FRY

Active Time : 25 Minutes
Total Time : 25 Minutes
Serves : 4
INGREDIENTS
  • 2 tablespoons Pure Wesson® Vegetable Oil, divided
  • 1 large red or green bell pepper, cut into pieces
  • 1 medium onion, cut into pieces
  • 1 pound boneless beef sirloin, cut across grain into 2 x 1/2-inch strips
  • 4 cloves garlic, finely chopped
  • 1 can (8 oz each) La Choy® Sliced Bamboo Shoots, drained
  • 1/3 cup La Choy® Lite Soy Sauce
  • 1 tablespoon firmly packed brown sugar
  • 2 tablespoons Hunt's® Tomato Ketchup
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • Hot cooked rice, optional
DIRECTIONS

Heat 1 tablespoon oil in large skillet or wok over high heat. Cook and stir bell pepper and onion about 2 minutes or until crisp-tender. Remove from skillet; set aside.

Pour remaining 1 tablespoon oil into skillet. Cook and stir beef and garlic about 2 minutes or until browned. Add bamboo shoots and return cooked vegetables to skillet.

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 and stir about 1 minute or until sauce thickens. Serve with hot cooked rice, if desired.