HomeSteak Mushroom Pepper Steak

Mushroom Pepper Steak

Posted in : Steak on by : Daphne


6 tbs reduced-sodium soy sauce, divided1/8 tsp pepper1 lb boneless beef sirloin steak, cut into thin strips1 tbs cornstarch1 garlic clove, minced1/2 tsp minced gingerroot3 tsp canola oil, divided1/2 cup reduced-sodium beef broth1 cup julienned sweet red pepper1 cup julienned green pepper2 cups sliced fresh mushrooms2 medium tomatoes, cut into wedges6 green onions, cut into 1/2-inch piecesHot cooked rice


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.