While the pan is warming up, season the steak with black pepper, salt, and garlic powder.
Add the oil to the hot pan, then immediately add the steak to the oil. Allow the steak to cook for 3 minutes, then flip and cook for an additional 3 minutes on the other side. This should give both sides a nice seared look. And at this point the steak should be medium rare, based on a 1/4" thick fillet. If your steak is thicker you may need to cook longer, or cover it with a lid to heat the steak through. (If meal prepping be sure not to over cook the steak, becuase you will want to reheat it later before eating. Reheating will continue the cooking process.)
After the steak is cooked, remove it from the pan, and set aside for 10 minutes to rest.
While the steak is resting, work on the other ingredietns. In the same pan, adjust the heat to medium. Add the sliced mushrooms, chopped peppers, and diced shallots to the pan in the remaining steak and oil juices. Cook the veggies for 5-7 minutes until they have softened, tossing often to prevent burning.
After the mushrooms and peppers have softened, add the oyster sauce and sesame seeds, then stir everyting together to combine.
Slice the steak into strips or bite sized pieces and add them to the mushrooms and peppers. Turn the heat off and toss everything together.
Serve and enjoy! Or portion out for meal prep!
A classic food combiination: Steak, Peppers, and Mushrooms...how can you wrong?
Mushroom & Cherry Pepper Streak
Amount Per Serving
Calories 316Calories from Fat 87
% Daily Value*
Saturated Fat 2.8g18%
Trans Fat 0g
Polyunsaturated Fat 0.4g
Monounsaturated Fat 2g
Vitamin A 0.2IU0%
Vitamin C 61.9mg75%
* Percent Daily Values are based on a 2000 calorie diet.
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Recipe created by Jenn Lamb, Creator of A Dash of Macros. Photos taken by and are property of Jenn Lamb, Creator of A Dash of Macros.