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Mushroom Pepper Steak Recipe

Mushroom Pepper Steak Recipe

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. YIELD:4 servings

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, sliced
  • Hot cooked rice, optional

Directions

  • 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.

Nutritional Facts

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.

Reviews for Mushroom Pepper Steak

Sort By :
MY REVIEW
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."

MY REVIEW
Reviewed Dec. 11, 2014

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

MY REVIEW
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!"

MY REVIEW
Reviewed Oct. 25, 2012

"It's so pretty! Tasty too."

MY REVIEW
Reviewed Sep. 15, 2012

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

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
Reviewed Aug. 18, 2011

"Love this recipe!"

MY REVIEW
Reviewed Jun. 14, 2011

"Quick and easy"

MY REVIEW
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."

MY REVIEW
Reviewed Dec. 10, 2010

"Delicious. I substituted pea pods for green peppers."

MY REVIEW
Reviewed Oct. 23, 2010

"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."

MY REVIEW
Reviewed Apr. 3, 2010

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

MY REVIEW
Reviewed Apr. 27, 2008

"My husband's first bite reaction was "WOW""

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Wine Pairings

Full-Bodied Red Wine

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