"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Denise's Stir-Fry Mushroom Pepper Steak Recipe

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This recipe for Denise's Stir-Fry Mushroom Pepper Steak, by , is from What's Cookin' at the County?, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Denise Cassel - Human Resources
Added: Thursday, February 8, 2007


6 tbsp soy sauce, reduced sodium, divided
1/8 tsp pepper
1 lb sirloin steak, cut into thin strips
1 tbsp cornstarch
1/2 c beef broth, reduced sodium
1 clove garlic, minced
1/2 tsp ginger root, minced
3 tsp canola oil, divided
1 c red pepper, julienned
1 c green pepper, julienned
2 c mushrooms, sliced
2 tomatoes, cut into wedges
6 scallions, cut into 1/2 inch pieces
Prepared rice

In a large "zip" bag, combine 3 tbsp soy sauce, pepper and steak strips. Seal and refrigerate for a half an hour to one hour. In small bowl, combine remaining soy sauce, cornstarch and broth and stir until smooth. Remove steak from bag and discard marinade. In large nonstick skillet or wok, stir-fry the ginger and garlic in 2 tsp oil for 1 minute. Add the steak strips and stir-fry for 4-6 minutes until meat is no longer pink. Remove the steak from the skillet and keep warm. Stir-fry the peppers in the remaining oil for 1 minute. Add mushrooms and stir-fry for an additional 2 minutes until peppers are tender. Stir broth mixture and add it to peppers in the pan. Bring to a boil and cook for 2 minutes, stirring constantly. Return steak strips to pan along with tomatoes and onions. Cook for another 2 minutes or until heated through. Serve over rice.




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