Printable | Taste of Home

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
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;

Printed from tasteofhome.com Nov 19, 2008

-----------------------Fold------------------------

Mushroom Pepper Steak cont.

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.