PEPPER STEAK AND MUSHROOM STIR-FRY
Pepper Steak and Mushroom Stir-Fry is a bold and satisfying dish that brings tender slices of beef, earthy mushrooms and a savoury black pepper glaze for a rich, umami-packed flavour. The combination of soy sauce and sesame oil enhances the beef’s natural juiciness, while the mushrooms add depth and texture. Black pepper provides a mild heat, complementing the dish with a subtle spiciness that pairs well with the vigorous flavours. This stir-fry is quick, easy and perfect for a protein-rich meal that doesn’t compromise on taste. It’s an excellent option for a weeknight dinner, offering a satisfying balance of nutrients in a simple one-pan meal. Whether served over rice, quinoa or steamed vegetables, this Pepper Steak and Mushroom Stir-Fry is a flavourful and hearty choice for anyone looking for a wholesome and delicious dish.
RECIPE CATEGORY
Dinner
SERVING SIZE
1
CUISINE
Asian
PREPARATION/TECHNIQUES
Stir-Fry
OCCASION/HOLIDAY
Weeknight Dinner, Quick Meal, Family Dinner
SPECIAL CONSIDERATION/DIETARY CONCERNS
Healthy, Low Fat, High Protein, Quick & Easy, Gluten-Free
DISH TYPE
Stir-Fry
INGREDIENTS
These are the ingredients for Pepper Steak and Mushroom Stir-Fry:
- 80g lean beef, sliced
- 30g mushrooms, sliced
- 1 tsp soy sauce
- ½ tsp black pepper
- 1 tsp sesame oil
FULL NUTRITIONAL INFORMATION
- Calories: 190
- Protein: 22g
- Carbohydrates: 3g
- Fat: 9g
- Saturated Fat: 2g
- Fibre: 1g
- Sodium: 310mg
- Sugar: 1g
PREPARATION
- Prepare The Beef: Slice the beef thinly against the grain for maximum tenderness.
- Heat The Pan: Add sesame oil to a non-stick pan over a medium-high flame and allow it to heat for about 30 seconds.
- Cook The Beef: Add the sliced beef and stir-fry for 3-4 minutes until browned and cooked through. Remove from the pan and set aside.
- Sauté The Mushrooms: In the same pan, add the mushrooms and stir-fry for 2 minutes until they soften and release their juices.
- Season The Dish: Sprinkle black pepper over the mushrooms and stir in the soy sauce, mixing well to coat evenly.
- Combine Everything: Return the beef to the pan, stirring for 30 seconds to blend the flavours.
- Serve Immediately: Remove from heat and enjoy hot, either on its own or paired with rice, quinoa or roasted vegetables.
PREP TIME
5 minutes
COOKING TIME
7 minutes
TIPS
Here are some tips for the preparation of Pepper Steak and Mushroom Stir-Fry:
- Use Fresh, High-Quality Beef: Lean beef works best for stir-frying, but a slightly marbled cut adds extra flavour.
- Don’t Overcook The Beef: Stir-frying on high heat ensures the meat stays juicy and tender.
- Enhance The Umami: Add a splash of rice vinegar or a dash of Worcestershire sauce for a deeper flavour.
- Prevent Mushrooms From Getting Soggy: Cook them on high heat to keep them firm and caramelised.
- For A Spicier Kick: Increase the amount of black pepper or add red pepper flakes.
VARIATIONS
- Vegetarian Alternative: Replace beef with firm tofu or seitan for a plant-based version.
- Additional Vegetables: Include bell peppers, onions or snap peas for extra texture and colour.
- Garlic & Ginger Boost: Add minced garlic and grated ginger for an extra aromatic depth.
- Sweet & Savoury Balance: Stir in a teaspoon of honey or brown sugar to balance the heat from the black pepper.
- Low-Sodium Option: Use reduced-sodium soy sauce or coconut aminos to cut back on salt.
PREPPING AND STORAGE
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a pan over medium heat for the best texture.
- Freezing: Cooked beef can be frozen separately for up to 1 month. Thaw overnight in the fridge before reheating.
- Meal Prep: Pre-slice the beef and mushrooms ahead of time for a faster cooking process.