Beef Stir Fry With Mushrooms And Sweet Pepper Recipe
beef stir fry with mushrooms and sweet pepper is a vegetable beef stir fry recipe. Cooked with beef broth and wine to taste, the stir fry is flavored with herbs and is a little pan sauce to it.
Ingredients
| Nonstick cooking spray | ||
| Vegetable oil | 1 1/2 Teaspoon | |
| 6 ounces boneless top round steak, cut across the grain into finger size strips | ||
| Yellow onion | 1 Small, chopped | |
| 1 small sweet green pepper, cored, seeded, and sliced lengthwise into strips about 1/4 inch wide | ||
| 1/4 pound mushrooms, sliced thin | ||
| 1/4 teaspoon each dried marjoram and thyme, crumbled | ||
| Black pepper | 1/4 Teaspoon | |
| Dry white wine | 1/4 Cup (16 tbs) | |
| 1/2 cup low sodium beef broth | ||
| 1 teaspoon cornstarch blended with 1 tablespoon cold water | ||
Directions
Lightly coat a heavy 10 inch nonstick skillet with the cooking spray and set over moderately high heat; add the vegetable oil and heat for 30 seconds.
Add the steak and stir fry for 1 minute or until it is no longer pink; remove to a warm plate.
Add the onion and green pepper to the skillet and stir fry for 1 minute.
Mix in the mushrooms, marjoram, thyme, and black pepper, and stir fry 2 to 3 minutes longer or until the mushrooms are golden.
Raise the heat to high, stir in the wine, and boil, uncovered, for 1 minute.
Add the beef broth and adjust the heat so that the mixture bubbles gently; cover and simmer for 3 to 4 minutes or until the vegetables are tender but still crisp.
Blend in the cornstarch mixture and cook, stirring, until the sauce has thickened 1 to 2 minutes.
Return the beef to the skillet and cook 1 minute longer or until just heated through.
Add the steak and stir fry for 1 minute or until it is no longer pink; remove to a warm plate.
Add the onion and green pepper to the skillet and stir fry for 1 minute.
Mix in the mushrooms, marjoram, thyme, and black pepper, and stir fry 2 to 3 minutes longer or until the mushrooms are golden.
Raise the heat to high, stir in the wine, and boil, uncovered, for 1 minute.
Add the beef broth and adjust the heat so that the mixture bubbles gently; cover and simmer for 3 to 4 minutes or until the vegetables are tender but still crisp.
Blend in the cornstarch mixture and cook, stirring, until the sauce has thickened 1 to 2 minutes.
Return the beef to the skillet and cook 1 minute longer or until just heated through.
Chef
