Mushroom Pepper Steak
Source of Recipe
David
List of Ingredients
Mushroom Pepper Steak from David
6 tablespoons reduced-sodium soy sauce, divided
1/8 teaspoon pepper
1 pound boneless beef 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, cut into 1/2-inch pieces
Hot cooked rice, optional
Recipe
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.
Makes 4 servings.
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