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Mushroom Pepper Steak

Course Main Course
Cuisine American
Keyword Mushroom Pepper Steak
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 245kcal


  • 6 tablespoon soy sauce, low sodium
  • 1 pound beef steak, any cut
  • 1/2 cup beef broth
  • 1 clove garlic
  • 1/2 teaspoon ginger root, fresh
  • 3 teaspoon olive oil
  • 1 medium bell pepper, red
  • 1 medium bell pepper, green
  • 1 cup, pieces or slices mushrooms, white
  • 1 stalk green onion


  • 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 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.
  • 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.
  • Meanwhile, heat grill and cook steaks until desired doneness is achieved.
  • Serve vegetable mixture over steak and serve with rice if desired.


Calories: 245kcal | Carbohydrates: 6g | Protein: 28g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 74mg | Sodium: 1617mg | Fiber: 1g | Sugar: 2g