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Mushroom Pepper Steak

Mushroom Pepper Steak
A fast marinade flavors and tenderizes the sirloin steak in this colorful stir-fry. Garlic and ginger round out the taste. —Billie Moss of El Sobrante, California.
4 ServingsPrep: 15 min. + marinating Cook: 15 min.

Ingredients

  • 6 tablespoons reduced-sodium soy sauce, divided
  • 1/8 teaspoon pepper
  • 1 pound beef top 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;
© Taste of Home 2012

2 of 2

Mushroom Pepper Steak (continued)

Directions (continued)

  • 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.
Nutrition Facts: 1-1/4 cups beef mixture (calculated without rice) equals 241 calories, 10 g fat (3 g saturated fat), 64 mg cholesterol, 841 mg sodium, 13 g carbohydrate, 3 g fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 fat.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
© Taste of Home 2012