Mushroom Pepper Steak Recipe

Ingredients

• 6 tablespoons reduced-sodium soy sauce, divided
• 1/8 teaspoon pepper
• 1 pound boneless beef sirloin steak, cut into thin strips
• 1 tablespoon cornstarch
• 1/2 cup reduced-sodium beef broth
• 1 garlic clove, minced
• 1/2 teaspoon minced fresh gingerroot
• 3 teaspoons canola oil, divided
• 1 cup julienned sweet red pepper
• 1 cup julienned green pepper
• 2 cups sliced fresh mushrooms
• 2 medium tomatoes, cut into wedges
• 6 green onions, cut into 1/2-inch pieces
• Hot cooked rice, optional

Directions

• In a large resealable plastic bag, combine 3 tablespoons soy sauce and pepper; add beef. Seal bag and turn to coat; refrigerate for 30-60 minutes. In a small bowl, combine the cornstarch, broth and remaining soy sauce until smooth; set aside.
• Drain and discard marinade from beef. In a large nonstick skillet or wok, stir-fry the garlic and ginger in 2 teaspoons oil for 1 minute. Add the beef; stir-fry for 4-6 minutes or until no longer pink. Remove beef and keep warm.
• Stir-fry the peppers in remaining oil for 1 minute. Add mushrooms; stir-fry 2 minutes longer or until peppers are crisp-tender. Stir broth mixture and add to vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Return beef to pan; add tomatoes and onions. Cook for 2 minutes or until heated through. Serve over rice if desired. Yield: 4 servings.

Mushroom Pepper Steak published in Light & Tasty February/March 2006, p19