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Mushroom Pepper Steak

Bell peppers, mushrooms and ginger provide the bulk of the flavor in this stir-fry that’s not too saucy. Hot rice makes it even better. —Billie Moss, Walnut Creek, California
  • 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


  • In a shallow bowl, combine 3 tablespoons soy sauce and pepper; add beef. Turn to coat; cover and refrigerate 30-60 minutes. In a small bowl, combine the cornstarch, broth and remaining soy sauce until smooth; set aside.
  • Drain beef, discarding marinade. 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 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.
Nutrition Facts
1-1/4 cups beef mixture: 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.
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Average Rating:
  • astarzynski
    Feb 8, 2021

    Absolutely Delicious!!!!

  • suejjj
    Apr 13, 2018

    Fantastic! Added garlic and ginger to marinade with the beef. Out of corn starch to make a slurry, so just used beef and veggie cooking juices as a sauce (did drain a bit). Hoping for leftovers, but family licked skillet clean. Will use broth and corn starch next time, as family did not eat as much rice without a sauce! Thanks so much for the recipe! Super fast and easy and family hit!

  • Robby1
    Oct 2, 2017

    Thank you for such a great recipe!! Really found easy to prepare and so tasty! Can really add whatever you like, water chestnuts, pea pods, etc., whatever you like!

  • Susie77
    Oct 1, 2017

    This is super easy, super quick, and best of all -- super delicious! Changes: only used one small tomato as the Husband Unit does not care for them. Added 1/2 tsp of ground ginger as well. Served with basmati rice. Next time I might throw in some carrot shreds, or pea pods, or sprouts, or who knows!? I really like recipes like this that are so versatile; thanks for sharing it, Billie.

  • hgreen8860
    Apr 2, 2017

    No comment left

  • Igraine32
    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
    Dec 11, 2014

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

  • gjkse
    Jun 5, 2013

    No comment left

  • tdtyrolt
    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!

  • Ditoh
    Feb 2, 2013

    No comment left