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<blockquote data-quote="moreluck" data-source="post: 81033" data-attributes="member: 1246">MUSHROOM PEPPER STEAK&nbsp;6 Tbls soy sauce, reduced sodium (divided use)1/8 tsp. papper1 lb. boneless beef sirloin steak, cut into thin strips1 Tbls. cornstarch1/2 cup reduced sodium beef broth1 garlic clove minced1/2 tsp. minced fresh gingerroot3 tsps. canola oil1 cup julienned red pepper1 cup julienned green pepper2 cups sliced fresh mushrooms2 medium tomatoes cut into wedges6 green onions, cut into 1/2 inch pieces&nbsp;In a large resealable plastic bag, combine 3 Tbls. soy sauce and pepper; add beef. Seal bag and turn to coat; refrigerate for 30-60 mins.. In a small bowl, combine the cornstarch, broth and remaining soy sauce until smooth; set aside.&nbsp;Drain and discard marinade from beef. In a large non-stick skillet or wok, stir-fry the garlic and ginger in 2 tsps. of oil for 1 minute. Add the beef; stir fry for 4-6 mins or &#039;til no longer pink. Remove beef and keep warm. Stir fry the peppers in remaining oil for one minute. Add mushrooms and stir fry for 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 mins. &#039;til thickened. Return beef to pan; add tomatoes and onions. Cook for 2 mins. &#039;til heated through. Serve over rice.</blockquote>

[QUOTE="moreluck, post: 81033, member: 1246"] MUSHROOM PEPPER STEAK 6 Tbls soy sauce, reduced sodium (divided use) 1/8 tsp. papper 1 lb. boneless beef sirloin steak, cut into thin strips 1 Tbls. cornstarch 1/2 cup reduced sodium beef broth 1 garlic clove minced 1/2 tsp. minced fresh gingerroot 3 tsps. canola oil 1 cup julienned 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 In a large resealable plastic bag, combine 3 Tbls. soy sauce and pepper; add beef. Seal bag and turn to coat; refrigerate for 30-60 mins.. 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 non-stick skillet or wok, stir-fry the garlic and ginger in 2 tsps. of oil for 1 minute. Add the beef; stir fry for 4-6 mins or 'til no longer pink. Remove beef and keep warm. Stir fry the peppers in remaining oil for one minute. Add mushrooms and stir fry for 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 mins. 'til thickened. Return beef to pan; add tomatoes and onions. Cook for 2 mins. 'til heated through. Serve over rice[SIZE=1][FONT=Comic Sans MS].[/FONT][/SIZE] [/QUOTE]

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