Pepper Steak with Mushrooms

Makes 4 Servings

Cooking + Prep Time:  35 minutes

Ingredients:

• 6 tbsp. of soy sauce, reduced sodium
• 1/8 tsp. of pepper, ground
• 1 lb. of thin-strip-cut sirloin steak, top
• 1 tbsp. of corn starch
• 1/2 cup of beef broth, low sodium
• 1 minced clove of garlic
• 1/2 tsp. of minced ginger root, fresh
• 3 tsp. of oil, canola
• 1 cup of red pepper, sweet, julienned
• 1 cup of green pepper, julienned
• 2 cups of sliced mushrooms, fresh
• 2 wedge-cut tomatoes, medium
• 6 sliced green onions

Optional: hot rice, cooked

Instructions:

1. In shallow, medium bowl, combine 3 tbsp. of soy sauce with ground pepper. Add the beef and coat by turning. Cover bowl. Place in refrigerator for 30 to 60 minutes.

2. In small-sized bowl, combine broth, remainder of soy sauce and corn starch till smooth and set it aside.

3. Drain the beef and discard marinade. In large wok, stir-fry ginger and garlic in 2 tsp. of oil for a minute. Add beef. Stir-fry for four to six minutes, till no pink remains. Remove the beef. Keep it warm.

4. Stir-fry peppers in remainder of oil for a minute. Add the mushrooms and stir-fry for two more minutes. Stir the broth mixture. Add it to veggie mixture. Bring to boil. Stir while cooking for two minutes, till thickened. Then return the beef to pan. Add onions and tomatoes. Cook for two minutes, till heated fully through. Serve on rice if you like.