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Mushroom Pepper Steak

SUBMITTED BY: Billie Moss

"A fast marinade flavors and tenderizes the sirloin steak in this colorful stir-fry. Garlic and ginger round out the taste. --Billie Moss of El Sobrante, California."

RECIPE RATING:

Read Reviews (5)

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PREP TIME	15 Min
COOK TIME	15 Min
READY IN	30 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

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 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

DIRECTIONS

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.

FOOTNOTE

Nutritional Analysis: 1-1/4 cups beef mixture (calculated without rice) equals 241 calories, 10 g fat (3 g saturated fat), 64 mg cholesterol, 841 mg sodium, 13 g carbohydrate, 3 g fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 fat.

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REVIEWS

Reviewed on Feb. 12, 2008 by Susanna

OMG, this was so good, I'd rate it higher if I could. All night we were saying, "That dinner... MORE

Reviewed on Apr. 12, 2008 by PammyT

Very good !! I don't think it was too salty at all..but we did use lower sodium beef broth so... MORE

Reviewed on Feb. 28, 2008 by PAMJAM

this recipe is amazing! everyone loved it, i had to make some adaptations as i only had... MORE

Reviewed on Mar. 7, 2008 by tfmh

Even after using lower sodium beef broth and soy sauce and reducing the amount of soy sauce by... MORE

Reviewed on Nov. 15, 2007 by saylem

the most tasteful ever MORE