Beef Stir-Fry with Green Peppers and Mushrooms
25 MIN
15 MIN

Beef Stir-Fry with Green Peppers and Mushrooms


  • 1 1/2 cups (375 ml) beef broth
  • 1 tbsp (15 ml) reduced-sodium soy sauce
  • 2 tsp cornstarch
  • 3 tbsp (45 ml) vegetable oil
  • 1 tsp ground turmeric
  • 1/2 tsp ground allspice
  • 1 lb (450 g) flap steak, cut into thin strips against the grain
  • 1/2 lb (225 g) white mushrooms, sliced
  • 1 green pepper, seeded and cut into thin strips
  • 1 onion, thinly sliced
  • 1 garlic clove, chopped


  1. In a bowl, whisk together the broth, soy sauce and cornstarch. Set aside.
  2. In a large skillet over high heat, add 2 tbsp (30 ml) of the oil. Add the turmeric and allspice, stirring with a wooden spoon. Add the beef and sear for 2 minutes per side. Season with salt and pepper. Set aside on a plate.
  3. In the same skillet over medium-high heat, cook the vegetables in the remaining oil for 2 minutes or until al dente. Add the broth mixture, bring to a boil and let simmer for 2 minutes. Add the beef and mix well to coat with the sauce. Adjust the seasoning.