Mushroom Pepper Steak Recipe
Mushroom Pepper Steak Recipe photo by Taste of Home

Mushroom Pepper Steak Recipe

Publisher Photo
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

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

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.

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

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.

Full-Bodied Red Wine

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

Reviews for Mushroom Pepper Steak

AVERAGE RATING
   (19)
RATING DISTRIBUTION
5 Star
 (17)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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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."

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