Mushroom Pepper Steak


6 Tablespoons reduced sodium soy sauce, divided
⅛ teaspoon pepper
1 pound beef top sirloin steak, cut into thin strips
1 Tablespoon cornstarch
½ cup reduced sodium beef broth
1 garlic clove, minced
½ teaspoon minced fresh ginger root
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
3 cups hot cooked long grain white rice


1. In a large resealable plastic bag, combine 3 Tablespoons soy sauce and pepper; add beef.

2. Seal bag and turn to coat; refrigerate for 30 to 60 minutes.

3. In a small bowl, combine the cornstarch, broth and remaining soy sauce until smooth; set aside.

4. Drain and discard marinade from beef. In a large nonstick frying pan or wok, stir fry the garlic and ginger in 2 teaspoons oil for 1 minute.

5. Add the beef; stir fry for 5 minutes or until no longer pink. Remove beef and keep warm.

6. Stir fry the peppers in remaining oil for 1 minute. Add mushrooms; stir fry 2 minutes longer or until peppers are crisp tender.

7. Stir broth mixture and add to vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.

8. Return beef to pan; add tomatoes and onions. Cook for 2 minutes or until heated through.

9. Serve over hot cooked rice.

Makes 4 servings

Nutrition Information:

1¼ cups beef mixture with ¾ cup cooked rice equals:

394 calories
10 grams fat (3 grams saturated fat)
64 mg cholesterol
841 mg sodium
46 grams carbohydrate
3 grams fiber
26 grams protein

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