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Mushroom Pepper Steak

Rated as 4.27 out of 5 Stars

"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."
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Ingredients

30 m servings
Original recipe yields 4 servings

Directions

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  1. 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.
  2. 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.
  3. 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.

Footnotes

  • 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.

Reviews

Read all reviews 8
  1. 11 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

OMG, this was so good, I'd rate it higher if I could. All night we were saying, "That dinner was so awesome." Because I didn't have green onion, I cut up big chunks of vidalia onion instead. ...

Most helpful critical review

Even after using lower sodium beef broth and soy sauce and reducing the amount of soy sauce by almost half, this recipe was still excessively salty. All we could taste was soy and salt.

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OMG, this was so good, I'd rate it higher if I could. All night we were saying, "That dinner was so awesome." Because I didn't have green onion, I cut up big chunks of vidalia onion instead. ...

This gets 5 stars because my husband actually asked me to make it again. The flavors are great. I left out the tomatoes and added my own pickled ginger. Wow. It was fantastic. Thanks Billie...

Very good !! I don't think it was too salty at all..but we did use lower sodium beef broth so that might be the difference. Thank you for sharing !!

This recipe was great. Next time I will definately omit the tomatoes though. They just don't go with it.

Even after using lower sodium beef broth and soy sauce and reducing the amount of soy sauce by almost half, this recipe was still excessively salty. All we could taste was soy and salt.

the most tasteful ever

this recipe is amazing! everyone loved it, i had to make some adaptations as i only had stewing beef and red and yellow peppers (instead of the green), but it was wonderful anyway! i cut all th...

This marinade really worked on my flank steak and I added equal amount of worchestershire as the soy sauce 6 tbsp. Turned out awesome! Marinated for 2 hours.