Mushroom Pepper Steak Recipe
Mushroom Pepper Steak Recipe photo by Taste of Home
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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.
TOTAL TIME: Prep: 15 min. + marinating Cook: 15 min.
MAKES:4 servings
TOTAL TIME: Prep: 15 min. + marinating Cook: 15 min.
MAKES: 4 servings


  • 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, sliced
  • Hot cooked rice, optional

Nutritional Facts

1-1/4 each: 241 calories, 10g fat (3g saturated fat), 64mg cholesterol, 841mg sodium, 13g carbohydrate (5g sugars, 3g fiber), 25g protein Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 fat.


  1. 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.
  2. 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.
  3. 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.
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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Igraine32 224036
Reviewed Apr. 2, 2015

"Very nice recipe. I wasn't sure if i'd like the tomatoes, but they took on a stewed, steamed quality that tasted really good. Will definitely make this again."

gunslinger 214559
Reviewed Dec. 11, 2014

"The steak was so tender and the peppers, mushroom and onion sauce was great over mashed potatoes!"

Reviewed Apr. 27, 2013

"I was looking for some diabetic friendly recipes to use at work. This recipe was definitely a hit with my husband and me! I can't wait to make it for the residents!"

wasoongu 112643
Reviewed Oct. 25, 2012

"It's so pretty! Tasty too."

Femminapsicotic 137524
Reviewed Sep. 15, 2012

"very good! didn't change a thing and we all liked it!"

carolynstowers 56143
Reviewed Aug. 1, 2012

"The only thing I did different was add 2 tbs of brown sugar and with the fresh gingerroot I added grounded ginger. This recipe is delicious, I will add it to my recipe box. I served with marinade cumcumbers and onions. For desert I used an instant pudding and the left over rice making a rice pudding. The entire dinner was less then 1/2 hr cooking."

jujubean79 64161
Reviewed May. 25, 2012

"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."

ejt325 143709
Reviewed Aug. 18, 2011

"Love this recipe!"

ejt325 137521
Reviewed Jun. 14, 2011

"Quick and easy"

zuma9 122303
Reviewed Feb. 21, 2011

"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."

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