Sometimes a stir-fry can come out too saucy, which is why this Mushroom Pepper Steak recipe is perfect. It will give you a stir-fry without all the sauce! If that’s what you have been wanting, check out the Mushroom Pepper Steak recipe below!
Besides not being too saucy, this recipe is packed with flavor. The bell peppers, mushrooms and ginger combine for a very strong flavor in this dish. They will leave you wanting more, especially if you serve the mushroom pepper steak over hot rice.
Check out the Mushroom Pepper Steak recipe here!
- 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
- Hot cooked rice, optional
- In a Ziploc bag, combine 3 tablespoons of soy sauce and pepper.
- Then add in the beef and seal bag and turn it to coat.
- Once coated, refrigerate for 30-60 minutes.
- Now combine the cornstarch, broth and remaining soy sauce until smooth in a small bowl and then set aside.
- Then drain the beef and discard the marinade.
- Using a large nonstick skillet or wok, heat 2 teaspoons of oil.
- Then stir-fry the garlic and ginger for 1 minute.
- Add in the beef and stir-fry for 4-6 minutes or until beef is no longer pink. Remove and keep warm.
- Using the remaining oil, stir-fry the peppers in the skillet for 1 minute.
- Then add in the mushrooms and stir-fry for 2 minutes more or until peppers are crisp tender.
- Now stir in the broth mixture and bring to a boil.
- Cook and stir for 2 minutes or until thickened.
- Now add the beef back into the pan and add in the tomatoes and onions.
- Cook this for 2 minutes or until heated through.
- Serve over rice, if desired.