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Roasted Shoulder Top Blade or flat iron beef meat steaks on wooden board. White background. Top View

Mushroom Pepper Steak Recipe

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  • Yield: 4 1x


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  • 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 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.
  5. In a large nonstick frying pan or wok, stir fry the garlic and ginger in 2 teaspoons oil for 1 minute.
  6. Add the beef; stir fry for 5 minutes or until no longer pink. Remove beef and keep warm.
  7. Stir fry the peppers in remaining oil for 1 minute.
  8. Add mushrooms; stir fry 2 minutes longer or until peppers are crisp tender.
  9. Stir broth mixture and add to vegetable mixture.
  10. Bring to a boil; cook and stir for 2 minutes or until thickened.
  11. Return beef to pan; add tomatoes and onions. Cook for 2 minutes or until heated through.
  12. Serve over hot cooked rice.


  • Calories: 394
  • Sodium: 841mg
  • Fat: 10g
  • Saturated Fat: 3g
  • Carbohydrates: 46g
  • Fiber: 3g
  • Protein: 26g
  • Cholesterol: 64mg