Let’s be real, the weeknight dinner dilemma is a constant struggle. You want something delicious and satisfying, but you’re short on time and energy. Enter your new go-to recipe: this incredible Steak and Pepper Stir-Fry! We’re talking tender strips of sirloin and earthy mushrooms soaked in a savory garlic-ginger marinade, stir-fried to perfection with crisp, vibrant bell peppers. It’s a complete meal that hits the table in under 30 minutes of active time, delivering maximum flavor with minimal effort. Plus, it’s a meal-prep champion, tasting just as amazing the next day!
Ingredients
• ⅓ cup / 80 ml gluten-free soy sauce or coconut aminos
• 1 tbsp / 15 ml apple cider vinegar
• 2 cloves garlic, minced
• 1 tsp / 5 g ground ginger
• 1½ lbs / 680 g boneless top sirloin steak, cut into ½-inch-thick strips
• 8 oz / 225 g cremini mushrooms, sliced
• 1 tbsp / 15 ml avocado oil or olive oil
• 1 medium green bell pepper, seeded and cut into thin strips
• 1 medium red bell pepper, seeded and cut into thin strips
Instructions
1. Directions
2. In a large bowl, whisk together the soy sauce, apple cider vinegar, minced garlic, and ground ginger to create the marinade. Add the steak strips and sliced mushrooms, tossing well to ensure everything is evenly coated. Set aside to marinate for at least 20 minutes.
3. Heat the avocado oil in a large skillet or wok over medium-high heat. Once shimmering, add the green and red bell pepper strips. Stir-fry for 2-3 minutes until they are vibrant and crisp-tender. Use tongs to remove the peppers from the skillet and set them aside on a plate.
4. Add the steak, mushrooms, and all of the remaining marinade directly to the hot skillet. Spread into a single layer and cook for about 5 minutes, stirring occasionally, until the steak is browned and cooked through and the mushrooms are tender.
5. Return the cooked bell peppers to the skillet with the steak and mushrooms. Toss everything together for about 30 seconds to heat through. Serve immediately.
Nutritional Information
• Nutrition Information
• SERVING SIZE: 1/6th of recipe
• CALORIES: 380
• FAT: 16.9g
• PROTEIN: 26.3g
• TOTAL CARBS: 5.1g
• FIBER: 1.3g
• NET CARBS: 3.8g
Pro Tips
• For the most tender steak, be sure to slice it against the grain.
• Don’t overcrowd the pan! If your skillet isn’t large enough, cook the steak and mushrooms in two separate batches to ensure a proper sear rather than steaming the meat.
• For maximum flavor, marinate the meat for several hours or even overnight in the refrigerator. This also cuts down on prep time the day you cook.
• Feel free to customize with other quick-cooking vegetables like broccoli florets, snap peas, or sliced onions. Add them with the bell peppers.
FAQ
Q: What is the best cut of steak for stir-fry
A: This recipe uses top sirloin, which is a great choice for its balance of tenderness and flavor. Other excellent options for stir-frying include flank steak, skirt steak, or flat iron steak. Remember to always slice the beef thinly against the grain for the most tender result.
Q: Can I make this stir-fry ahead of time
A: Absolutely! This recipe is perfect for meal prep. You can marinate the steak and mushrooms overnight to save time. Once cooked, the stir-fry can be stored in an airtight container in the refrigerator for up to 4 days.
Q: What can I serve with steak and pepper stir-fry
A: This stir-fry is delicious served over a bed of steamed white or brown rice, quinoa, or cauliflower rice for a low-carb option. You can also serve it with lo mein noodles or rice noodles to make it a heartier meal.
Q: How do I keep my steak from getting tough in a stir-fry
A: To ensure tender steak, slice it thinly against the grain and avoid overcooking. A hot skillet is key for a quick sear that locks in the juices. Also, don’t overcrowd the pan; cook in batches if necessary to sear the meat rather than steam it.
