Pepper Steak with Mushrooms
Not everyone in my family likes tomatoes so over the years, my pepper steak recipe has evolved to include mushrooms instead. It's a savory family favorite. I precut my ingredients and store them in the refrigerator so when it's time to make dinner, it's fast, easy and delicious.
|Serving size: 329 g|
|Calories from Fat||153|
|% Daily Value *|
|Fat 17 g||26%|
|Saturated fat 6 g||30%|
|Unsaturated fat 11 g|
|Carbohydrates 11 g||4%|
|Sugar 5 g|
|Fiber 2 g||8%|
|Protein 49 g||98%|
|Cholesterol 129 mg||43%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
- 1 medium onion, sliced
- 2 cloves garlic, chopped
- 1 pound mushrooms, sliced
- 2 pounds round steak, sliced into strips
- 2 large bell peppers, sliced into strips
- 1 tsp. ginger, minced
- 1 Tbsp. sesame oil
- 1/2 cup water
- 1 tsp. beef bullion
- 2 Tbsp. cornstarch
- 1/2 tsp. celery salt
- 1 tsp. sugar
- 2 tsp. soy sauce
- 1/2 tsp. white pepper
- Heat oil in skillet and saute onions and garlic for 5 minutes. Remove from pan and set aside.
- Brown meat.
- Add peppers, ginger, and mushrooms to meat and reduce heat and cover. Simmer for about 10 minutes.
- Add onions, garlic, and seasonings except for soy sauce.
- Mix bullion and water and add to the skillet.
- Blend cornstarch with soy sauce and add a little water if too thick. Add to liquid in the skillet and stir until sauce thickens.
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