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Mushroom Pepper Steak Recipe

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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.

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Mushroom Pepper Steak Recipe

Prep: 15 min. + marinating Cook: 15 min.

Yield: 4 Servings

15 15 30

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; 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.

Nutritional Analysis: 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.

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

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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Reviews for Mushroom Pepper Steak (8)

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Reviewed on May. 25, 2012 by jujubean79

This is really yummy! I don't use the tomatoes or mushrooms in mine, but I add sugar snap peas and saute with the peppers. I also increase the ginger to 1 tsp. Super easy to make.

Reviewed on Aug. 18, 2011 by ejt325

Love this recipe!

Reviewed on Jun. 14, 2011 by ejt325

Quick and easy

Reviewed on Feb. 21, 2011 by zuma9

This is an outstanding recipe. We like our food a little spicy so I used two cloves of garlic and about a tablespoon of ginger. Otherwise I followed the recipe exactly. This is definitely going into the regular rotation.

Reviewed on Dec. 10, 2010 by kiteez3

Delicious. I substituted pea pods for green peppers.

Reviewed on Oct. 23, 2010 by foodfanatic8908

This is a super delicious recipe! The flavors are amazing, I couldn't eat enough of it. I used peapods instead of mushrooms and it's is my new favorite recipe, although I'm not sure if I will add tomatoes next time.

Reviewed on Apr. 03, 2010 by aneusbaum

We love this dish!!! It's inspired us to use soy sauce in more dishes too. Lots of flavor.

Reviewed on Apr. 27, 2008 by ReneePotter

My husband's first bite reaction was "WOW"

Mushroom Pepper Steak Recipe

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