Mushroom Pepper Steak 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 Printed from tasteofhome.com Nov 19, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Mushroom Pepper Steak cont. Hot cooked rice, optional 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 Printed from tasteofhome.com Nov 19, 2008 Copyright Reiman Media Group, Inc © 2008

	Mushroom Pepper Steak 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. Printed from tasteofhome.com Nov 19, 2008 Copyright Reiman Media Group, Inc © 2008