Tri Tip Steak With Mushrooms And Peppers Recipes

MUSHROOM PEPPER STEAK

Bell peppers, mushrooms and ginger provide the bulk of the flavor in this stir-fry that's not too saucy. Hot rice makes it even better. -Billie Moss, Walnut Creek, California

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 14

Mushroom Pepper Steak image

Steps:

In a shallow bowl, combine 3 tablespoons soy sauce and pepper; add beef. Turn to coat; cover and refrigerate 30-60 minutes. In a small bowl, combine the cornstarch, broth and remaining soy sauce until smooth; set aside., Drain beef, discarding marinade. In a large nonstick skillet or wok, stir-fry the garlic and ginger in 2 teaspoons oil for 1 minute. Add the beef; stir-fry 4-6 minutes or until no longer pink. Remove beef and keep warm. , Stir-fry the peppers in remaining oil for 1 minute. Add mushrooms; stir-fry 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 minutes or until thickened. Return beef to pan; add tomatoes and onions. Cook for 2 minutes or until heated through. Serve over rice if desired.

Nutrition Facts : Calories 241 calories, Fat 10g fat (3g saturated fat), Cholesterol 64mg cholesterol, Sodium 841mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 3g fiber), Protein 25g protein. Diabetic exchanges

Ingredients

6 tablespoons reduced-sodium soy sauce, divided
1/8 teaspoon pepper
1 pound beef top sirloin steak, cut into thin strips
1 tablespoon cornstarch
1/2 cup reduced-sodium beef broth
1 garlic clove, minced
1/2 teaspoon minced fresh gingerroot
3 teaspoons canola oil, divided
1 cup julienned sweet red pepper
1 cup julienned green pepper
2 cups sliced fresh mushrooms
2 medium tomatoes, cut into wedges
6 green onions, sliced
Hot cooked rice, optional

STEAK TIPS WITH MUSHROOM SAUCE

Straightforward grilled steak tips - with slightly salty, hearty sauce that can be used with any cut of beef, and is great for dipping crusty bread into.

Provided by AMYAME

Categories Meat and Poultry Recipes Beef Steaks Sirloin Steak Recipes

Time 50m

Yield 6

Number Of Ingredients 11

Steak Tips with Mushroom Sauce image

Steps:

Preheat an outdoor grill for medium-high heat. Melt butter in a large skillet over medium-high heat. Sautee the shallot until transparent, then add mushrooms, and cook, covered, until darkened, about 5 minutes. Remove mushrooms from pan, and set aside. Deglaze the pan with one can of beef broth, and burgundy wine. Increase heat, and bring to a boil. Allow the mixture to boil until it has reduced by 1/3.
Grill the sirloin tips to desired doneness. Season with salt and pepper if desired. Remove to a plate, and set aside.
When the sauce is reduced, stir in the other can of beef broth, and garlic. Return to a boil, and continue to cook for another 5 to 10 minutes. Sauce will be thin like au jus. Whisk in flour, and cook until the sauce is the desired thickness. Taste and adjust seasoning if necessary. Stir in the mushrooms. Serve tips with mushroom sauce spooned over.

Nutrition Facts : Calories 454.6 calories, Carbohydrate 9.3 g, Cholesterol 121.2 mg, Fat 25.4 g, Fiber 1.3 g, Protein 35.2 g, SaturatedFat 11.9 g, Sodium 672 mg, Sugar 2.1 g

Ingredients

2 ½ pounds sirloin tips, uncut
½ (750 milliliter) bottle Burgundy wine
2 (14.5 ounce) cans beef broth
4 portobello mushroom caps, sliced
¼ cup butter
1 clove garlic, chopped
½ teaspoon dried thyme
¼ teaspoon salt, or to taste
½ teaspoon ground black pepper, or to taste
1 shallot, finely chopped
2 tablespoons all-purpose flour

SLICED STEAK, PEPPERS, AND MUSHROOMS IN THE OVEN

I don't remember where I first got this recipe, but I've made it for years. It always works fine. Tasty, healthy, and fast. The big three. This also freezes well. Serve with rice, noodles, or potatoes.

Provided by MsMarge

Time 40m

Yield 4

Number Of Ingredients 9

Sliced Steak, Peppers, and Mushrooms in the Oven image

Steps:

Preheat the oven to 400 degrees F (200 degrees C).
Combine oil, herb seasoning, paprika, and salt in a 9x13-inch baking pan. Add steak slices, undrained tomatoes, mushrooms, bell pepper, and onion; mix well.
Bake, uncovered, in the preheated oven until vegetables are tender and steak is cooked through, about 25 minutes.

Nutrition Facts : Calories 209.8 calories, Carbohydrate 9.8 g, Cholesterol 27.2 mg, Fat 11.3 g, Fiber 2.8 g, Protein 17.1 g, SaturatedFat 2.9 g, Sodium 773.7 mg, Sugar 5.4 g

Ingredients

2 tablespoons vegetable oil
2 teaspoons salt-free herb seasoning
2 teaspoons ground paprika
1 teaspoon salt
1 (1 pound) flank steak, thinly sliced against the grain
1 (14.5 ounce) can diced tomatoes, undrained
1 (8 ounce) package sliced mushrooms
1 medium green bell pepper, thinly sliced
1 medium onion, thinly sliced

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Set a large pot on the stove and begin boiling the water for the noodles. In a bowl, whisk together beef broth, Worcestershire, Dijon, and flour. (This slurry will help thicken the stroganoff sauce).
Slice one medium onion thinly into 2" pieces. Next, pat the tri-tip roast dry with paper towels. Trim excess fat from tri-tip using a small serrated knife, slice against the grain into 1/2” thick, 1” long pieces. In a bowl, season with 1 teaspoon salt and 1/2 teaspoon pepper.
Heat a large dutch oven (or very deep cast iron skillet) on high heat, add 2 tablespoons vegetable oil, be sure to test one piece of meat to see if it sizzles in the pan. Then, carefully saute’ ("fry quickly in a little hot fat") the tri-tip in batches for 3-5 minutes, using long-handled tongs, move around the pan to brown all sides. (note: If you overcrowd the pan, it won’t brown, it will steam.)
Next, on medium heat, add the onion and stir for 3 minutes. Add one tablespoon butter and add the sliced mushrooms, stir for 3-4 minutes using a wooden spoon. Cook mushrooms till golden brown and scrape the brown caramelized bits off the bottom of the pan. Turn heat down to a low simmer.

Tri Tip Steak With Mushrooms And Peppers Recipes

MUSHROOM PEPPER STEAK

Bell peppers, mushrooms and ginger provide the bulk of the flavor in this stir-fry that's not too saucy. Hot rice makes it even better. -Billie Moss, Walnut Creek, California

STEAK TIPS WITH MUSHROOM SAUCE

Straightforward grilled steak tips - with slightly salty, hearty sauce that can be used with any cut of beef, and is great for dipping crusty bread into.

SLICED STEAK, PEPPERS, AND MUSHROOMS IN THE OVEN

I don't remember where I first got this recipe, but I've made it for years. It always works fine. Tasty, healthy, and fast. The big three. This also freezes well. Serve with rice, noodles, or potatoes.

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