Mushroom Pepper Steak Recipe

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Mushroom Pepper Steak

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Category: Steak

4 Servings
By: Unknown

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Ingredients:

6 tbs reduced-sodium soy sauce, divided
1/8 tsp pepper
1 lb boneless beef sirloin steak, cut into thin strips
1 tbs cornstarch
1 garlic clove, minced
1/2 tsp minced gingerroot
3 tsp canola oil, divided
1/2 cup reduced-sodium beef broth
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

Instructions:

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.

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