Beef Mushroom Steak Teriyaki

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Beef Mushroom Steak Teriyaki


  • 1 pound skirt steak
  • 1 red pepper, sliced thinly
  • 1 medium yellow onion, sliced thinly
  • 8 ounces button mushrooms
  • 1 tablespoon organic butter
  • 2 tablespoons Olive Oil
  • 1 tablespoon Worcestershire sauce
  • 1/2 cup low-sodium soy sauce
  • 1 garlic clove, minced
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon freshly ground Pepper
  • Fresh bean sprouts
  • 2 c. finely shredded cabbage
  • Raw nuts, crushed
  • 1 can (8 oz.) water chestnuts, drained & sliced (optional)


  1. Put your oven on broil and place the rack in the middle of the oven.

  2. In a large sauté pan with a cover, melt the butter and add olive oil over high heat and a Worcestershire sauce.

  3. Sauté the beef for 1 minute on each side, then remove and place on a baking sheet prepared for the broiler.

  4. Add the onions, peppers, garlic and mushrooms to the pan and cook for 7 minutes.

  5. Add cabbage to the pan, place a lid/cover on the sauté pan and stir occasionally while the peppers and onions soften.

  6. Put steak in the oven and broil 4 minutes on each side (for medium rare), let sit on a board for 5 minutes before serving.

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