Mushroom Pepper Steak
Light & Tasty
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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.
SERVINGS: 4
CATEGORY: Lower Fat
METHOD: Stir-Fry
TIME: Prep: 15 min. + marinating Cook: 15 min.
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.