Get the whole family involved in cooking with these family-friendly recipes. Be a kitchen hero with the RecipeShare app!

Family Cooking


## The Allure of Quick Pepper Steak Stir Fry

There's something captivating about the aroma of a pepper steak stir fry. It's a symphony of sizzling sounds, tantalizing smells, and vibrant colors that hits all your senses at once. But what exactly makes this dish so special?

Pepper Steak Stir Fry is a classic Asian-inspired dish that brings together tender beef, a rainbow of bell peppers, and a flavorful sauce in a whirlwind of culinary delight. It's hearty, it's comforting, and the best part? It's incredibly quick and easy to make.

## Ingredients You'll Need

Before we dive into the cooking process, let's get our ingredients ready. Here's what you'll need for this quick pepper steak stir fry:

- 650 grams of rib-eye steak, thinly sliced
- 4 tablespoons of soy sauce
- 2 tablespoons of dark soy sauce
- 1 teaspoon of crushed black pepper
- 2 + 2 teaspoons of minced garlic
- 1/2 + 1 teaspoon of minced ginger
- 2 teaspoons of cornflour
- 4 tablespoons of oil (divided for marination and cooking)
- 1 red bell pepper, cut into chunks
- 1 green bell pepper, cut into chunks
- 1 yellow onion, cut into chunks
- 2 tablespoons of cold water
- 1 tablespoon of honey

Remember, good food comes from fresh ingredients. Make sure all your ingredients are fresh and high quality for the best tasting stir fry.

## Let's Get Cooking!

1. First, prepare the steak. In a bowl, combine the thinly sliced steak with 4 tablespoons of soy sauce, 2 tablespoons of dark soy sauce, 1 teaspoon of crushed black pepper, 2 teaspoons of minced garlic, 1/2 teaspoon of minced ginger, 1 teaspoon of cornflour, and 1 teaspoon of olive oil. Mix until combined.
2. Marinate the steak for at least 30 minutes to allow the flavors to penetrate.
3. After the steak is marinated, heat 3 tablespoons of oil in a skillet. Fry the beef until it's tender. Remember, don't overcook the beef; otherwise, it will become chewy.
4. Once the beef is cooked, remove it from the pan and set it aside.
5. In the same pan, add 1 tablespoon of oil, 2 teaspoons of minced garlic, 1 teaspoon of minced ginger, 2 tablespoons of soy sauce, the bell peppers, and the onion. Stir fry these until they're tender.
6. In a separate bowl, mix together 2 tablespoons of cold water with 1 teaspoon of cornflour to make a slurry.
7. Add the slurry to the vegetables and cook until they reach your desired consistency.
8. Add the cooked beef back into the pan, along with 1 tablespoon of honey. Give everything a final toss to combine.
9. Your Quick Pepper Steak Stir Fry is ready to serve and enjoy!

## Nutritional Information

Based on the ingredients used, this recipe serves about 4, with each serving being roughly 350 grams.

For each serving, it contains:

- Calories: 462
- Carbohydrates: 12g
- Protein: 35g
- Fat: 31g
- Saturated Fat: 13g
- Cholesterol: 112mg
- Sodium: 965mg
- Potassium: 730mg
- Fiber: 2g
- Sugar: 7g
- Vitamin A: 1235IU
- Vitamin C: 76mg
- Calcium: 27mg
- Iron: 4mg

Please note that these nutritional values are estimates, based on the specific ingredients used.

## Perfect Pairings

The robust flavors of this Quick Pepper Steak Stir Fry pairs well with steamed white rice or a vegetable stir-fry. If you're feeling adventurous, try serving it with a side of homemade spring rolls or a refreshing Asian-inspired salad.

## Possible Ingredient Substitutes

Not all ingredients may be readily available depending on your location. Here are some substitutes that you can consider:

- Rib-eye steak: You can substitute with other tender cuts of beef such as sirloin or tenderloin.
- Dark soy sauce: If not available, you can use regular soy sauce with a bit of brown sugar.
- Cornflour: You can substitute with regular flour or arrowroot powder.

## Finishing Touches

The beauty of this Quick Pepper Steak Stir Fry lies in its versatility. Play around with different veggies, adjust the sauces to your liking, or add a splash of sesame oil for an extra layer of flavor. Remember, cooking isn't just a science—it's an art.

## FAQs

### Can I use chicken instead of beef in this recipe?

Absolutely! Just make sure to adjust the cooking time as chicken tends to cook faster than beef.

### Can I make this recipe ahead of time?

Yes, you can pre-cook the beef and veggies and store them separately. Just make the sauce and combine everything when you're ready to serve.

### Can I freeze this dish?

Yes, this dish freezes well. Store it in an airtight container, and it can last up to 2 months.

### How can I make my stir fry sauce thicker?

You can add more cornflour slurry if you prefer a thicker sauce.

### Can I make this dish vegetarian?

Absolutely! Just replace the beef with firm tofu or your favorite plant-based meat substitute.


Discover how to create a delicious Quick Pepper Steak Stir Fry at home. With just a handful of ingredients, this Asian-inspired dish is sure to please.

Quick Pepper Steak Stir Fry


## The Delight of Beef with Mushrooms and Peppers

The name itself, Beef with Mushrooms and Peppers, paints a picture of a dish brimming with an array of vibrant colours, textures, and flavours. This culinary treat, with origins nestled in the heart of Asian cuisine, has made its way into the global gastronomic scene with its tantalising blend of sweet, savoury, and spicy tones. So, what's the secret to its irresistibility? Let's unfold the magic together!

## Essential Ingredients

- 800 g Beef Sirloin, prepped and thinly sliced
- 1 tsp Sesame Oil
- 2 Tbsp each of Soy Sauce and Dark Soy Sauce
- 1 tsp Paprika
- 1 Egg
- 2 Cups (approx. 500g) Cornstarch
- 4 Tbsp Oil
- 200 g Fresh Brown Mushrooms, chopped
- 4 Cloves Garlic, minced
- 1 Small Carrot, cut into strips
- 1 each of Red, Green, and Yellow Pepper, cut into strips
- 1 Medium Onion, cut into wedges
- ¼ Cup Sweet Chili Sauce
- 2 Tbsp Hot Sauce
- 3 Tbsp Honey
- ½ tsp Ground Pepper
- Sesame seeds, for garnish

## Let's Get Cooking!

### The Magic of Marination

To infuse your beef with mouthwatering flavours, combine your beef strips with sesame oil, soy sauce, dark soy sauce, paprika, and an egg. This umami-rich concoction will ensure each bite of your dish has a savoury explosion.

### Unleashing the Sauces

Combine soy sauce, dark soy sauce, sweet chili sauce, hot sauce, honey, and ground pepper in a separate bowl. This mixture, aromatic and packed with a punch, is set to bring your dish alive.

### Crafting the Crispy Delight

Coat your marinated beef in cornstarch, and ensure each piece is well-dredged. Next, in a hot pan with oil, fry the beef until it's caramelized to perfection and sports a tempting crispy exterior.

### Taming the Mushrooms

Stir fry the chopped brown mushrooms in the same pan. After about three minutes, toss in the minced garlic and carrot strips. Saute them until the raw aroma dissipates, and they turn slightly tender.

### The Grand Finale

Next, return the crispy beef strips into the pan and mix in your aromatic sauce mixture. Add the strips of red, green, and yellow peppers and the onion wedges. Stir fry this concoction for about 1-2 minutes. Be careful not to overcook, as we want to maintain the crunch of the veggies!

### Presentation: A Feast for the Eyes

Plate up your enticing Beef with Mushrooms and Peppers, sprinkle generously with sesame seeds, and voila! Your delightful dish is ready to be devoured.

## Nutritional Information

Each serving (approx. 200g) of Beef with Mushrooms and Peppers offers:

- Calories: 500 kcal
- Carbohydrates: 35 g
- Proteins: 40 g
- Fats: 20 g
- Sodium: 750 mg
- Cholesterol: 80 mg

Note: Nutrition information may vary depending on the specific brands of ingredients used.

## Ingredient Swaps

Substitute the beef sirloin with chicken breast or tofu for a lighter version. If sweet chili sauce is not available, use a mix of regular chili sauce and honey.

## Serving Suggestions

Serve this colourful delight with a side of steamed jasmine rice or fried noodles to make it a complete meal. Or pair it with a light salad to balance the flavours.

## Unveiling Some Tricks of the Trade

- Use a meat mallet to tenderize your beef, this helps in infusing the marinade deeper.
- Adjust the hot sauce quantity as per your preference for heat.
- Ensure your pan is really hot before you start frying to get that perfect crispness.

## FAQs

### Is it necessary to use three different colours of peppers?

- The different coloured peppers not only add visual appeal but also bring unique flavours. However, you can use just one type if preferred.

### Can I substitute the brown mushrooms?

Yes, you can use any variety of mushroom you have at hand.

### Can this dish be made vegetarian?

Absolutely! Swap the beef with tofu or a hearty vegetable like eggplant.

### How can I store any leftovers?

Leftovers can be stored in an airtight container in the refrigerator for up to two days. Reheat before serving.

### Is the dish gluten-free?

This dish can be made gluten-free by substituting soy sauce with Tamari.


Savour the exquisite Beef with Mushrooms and Peppers! This palate-pleaser, with tender beef strips and vibrant veggies, is sure to leave you craving for more.

Mushroom and Pepper Beef


## A Taste of the Unexpected: Pistachio Cheesecake

Pistachios, with their vibrant green hue and unique, slightly sweet taste, create a tantalizing twist in the classic cheesecake recipe. Their naturally buttery flavor perfectly complements the rich, smooth cream cheese, resulting in a sublime dessert that's sure to impress at any gathering. Let's dive into the world of Pistachio Cheesecake, where the unexpected becomes the unforgettable.

## Unveiling the Ingredients

The secret to the perfect Pistachio Cheesecake lies in the ingredients. Each plays a vital role, coming together in perfect harmony to create a dessert like no other. Here's what you need:

### Pistachio Graham Cracker Crust

- 180 grams of graham crackers (about 12 full crackers)
- 62.5 grams of pistachio nuts (1/2 cup)
- 37 grams of granulated sugar (3 tbsp)
- 85 grams of unsalted butter, melted (6 tbsp)

### Pistachio Paste

- 250 grams of shelled pistachios\* (2 cups)
- Water (4 tbsp or more as needed)

### Pistachio Cheesecake Batter

- 907 grams of softened cream cheese (equivalent to 4 packages of 8 oz.)
- 250 grams of granulated sugar (1 1/4 cup)
- 120 grams of room temp sour cream (1/2 cup)
- 1 cup of pistachio paste
- 1/4 tsp of almond extract
- 1 tbsp of vanilla extract
- 4 large eggs at room temperature

### Pistachio Ganache

- 120 grams of white chocolate (scant 3/4 cup of chopped chocolate)
- 60 ml of heavy cream (1/4 cup)
- 45 grams of pistachio paste (3 tbsp)

Please note, the starred pistachios are ideally unsalted. If salted ones are all you've got in the pantry, just make sure to remove any additional salt from the recipe.

## Unlocking the Nutty Magic: The Recipe

1. Kick things off by preheating your oven to 350°F (175°C). While it's heating, get down to business with your crust. Blitz the graham crackers and pistachios in a food processor until you have a fine, sandy texture. Mix in the sugar, then drizzle in the melted butter and give it another quick whizz.
2. Press this deliciously crumbly mixture into the bottom of a 9-inch springform pan and let it take a quick trip to the oven for about 10 minutes. You're aiming for a lightly toasted and fragrant crust.
3. Meanwhile, work on your pistachio paste. Process the pistachios in a blender or food processor until they transform into a thick paste. Add water as needed to help it along. Remember, the smoother, the better!
4. Now, on to the cheesecake batter. In a large mixing bowl, beat the cream cheese until smooth, then gradually add the sugar, beating until well combined. Mix in the sour cream, pistachio paste, almond extract, and vanilla extract.
5. Next, you'll want to incorporate the eggs, one at a time, beating just enough to blend after each addition. Resist the urge to overbeat – we're not looking for a lot of air in our batter.
6. Pour this divine, creamy concoction over the crust and smooth the top. Bake until the edges are set but the center jiggles slightly. This should take about an hour.
7. Cool the cheesecake in the oven with the door slightly ajar. Once it's reached room temperature, chill it in the fridge for at least 8 hours or, better yet, overnight.
8. Finally, it's ganache time! Melt the white chocolate and heavy cream together, then stir in the pistachio paste. Pour this lush green mixture over your cheesecake and spread it evenly.
9. Now, savor the fruits (or should I say, nuts?) of your labor with a slice of this creamy, nutty delight!

## Nutritional Nuggets

While this Pistachio Cheesecake is a treat, it also packs in some nutritional perks. A single serving (approximately 150 grams) delivers:

- Calories: 457 kcal
- Carbohydrates: 39 grams
- Protein: 8 grams
- Fat: 31 grams (Saturated Fat: 16 grams)
- Cholesterol: 115 mg
- Sodium: 324 mg
- Fiber: 1 gram
- Sugar: 28 grams

Please remember these values are estimates and consume everything in moderation!

## Serving Suggestion & Perfect Pairings

This Pistachio Cheesecake is a showstopper on its own, but for an extra special touch, why not serve it with a drizzle of dark chocolate ganache or a scoop of vanilla ice cream? Its creamy and nutty flavors also pair beautifully with a cup of strong coffee or a glass of sweet dessert wine. It's all about balance, after all!

## The Nitty-Gritty of Baking: Tips & Tricks

- Use room-temperature ingredients: This ensures even mixing and a smoother batter.
- Don’t overmix the batter: Overmixing can incorporate too much air, leading to cracks in the cheesecake.
- Water bath: Baking your cheesecake in a water bath can help prevent cracking and create a creamier texture.
- Be patient: Allow the cheesecake to cool slowly and fully set in the fridge before serving.

## Alternative Ingredients

Can't find pistachios? Almonds or cashews make a good substitute. Similarly, you can replace sour cream with Greek yogurt for a tangy twist.

## FAQs

### Can I use store-bought pistachio paste?

Absolutely! While making your own ensures fresh and vibrant flavors, store-bought will work in a pinch.

### How do I store leftover cheesecake?

Store it in the fridge, covered, for up to a week. Or, wrap slices individually and freeze them for a last-minute dessert.

### Can I use a different type of crust?

Sure thing! A crust made from shortbread cookies or even Oreo cookies could add an interesting twist.

### What if my cheesecake cracks?

Don’t sweat it! It's a common issue and doesn't affect the taste. The pistachio ganache topping will cover minor cracks.

### Can I make this cheesecake gluten-free?

Absolutely! Simply swap out the graham crackers for a gluten-free variety.

## The Last Crumb: A Closing Note

Life's too short for bland desserts. This Pistachio Cheesecake, with its creamy, nutty goodness, brings an exciting twist to your dessert repertoire. Now that you have the recipe in your hands, it's time to preheat the oven and get cracking... or should I say, pistachio-ing!


Unleash your culinary skills with this decadent Pistachio Cheesecake recipe! Nutty, creamy, and irresistibly delicious – perfect for any occasion!

Pistachio Cheesecake


## Filipino Pork Tapa: What's the Dish?

Ah, Filipino Pork Tapa, a mouthwatering delicacy that's as simple as it is versatile, as comforting as it is appetizing. Tapa refers to cured or marinated meat in Filipino cuisine, a method dating back centuries and shaped by various cultural influences.

Our focus is on the succulent pork tapa, a dish that makes mornings something to look forward to in the Philippines. The beauty of this dish lies in the delicate interplay of sweet, sour, and savory flavors. Not forgetting the kick from the black pepper and the tang from the lemon juice.

## Ingredients: Your Shopping List

Don't fret! Every ingredient for this recipe is readily available, so let's jump right in:

- 500 grams of pork shoulder, sliced into thin strips
- 1 tablespoon of minced garlic
- 2 tablespoons of soy sauce
- 2 tablespoons of dark soy sauce
- 1 tablespoon of vinegar
- 1/2 teaspoon of black pepper
- Juice of half a lemon (around 1 tbsp)

## A Substitute Here and There

Can't find dark soy sauce? Regular soy sauce coupled with a bit of molasses can come to the rescue!

## The Making of Filipino Pork Tapa

1. Start by combining the pork shoulder strips, minced garlic, both soy sauces, vinegar, black pepper, and lemon juice in a bowl.
2. Ensure the meat is well coated, marinate it for at least 4 hours, or better yet, overnight to let the flavors seep in.
3. In a frying pan, sauté some red onions until tender, add the marinated pork, and fry it up!
4. Remember to reduce the sauce until it thickens, enhancing the flavor profile.

## Timings? We've Got You Covered

Preparation time: 10 minutes
Marination time: 4 hours (minimum) to overnight
Cooking time: 20 minutes

## Nutritional Value: The Breakdown

This recipe serves four, and each serving is approximately 250 grams. Here's what you get per serving:

- Carbohydrates: 4 grams
- Fat: 22 grams
- Protein: 40 grams
- Sodium: 1010 milligrams
- Cholesterol: 90 milligrams

## Pairing Your Pork Tapa

This scrumptious Filipino Pork Tapa pairs well with garlic rice and a fried egg, popularly known as Tapsilog. It's a classic Filipino breakfast that'll make you leap out of bed every morning!

## Adding Some Zing to Your Tapa

Want to elevate your pork tapa even further? Marinate it for up to two days for a deeper flavor. Don't forget to fry it until it's caramelized, for that irresistible crunchy edge.

## Frequently Asked Questions

### Can I use other parts of pork for Tapa?

Sure, you can. Pork belly or pork loin can make excellent substitutes. Just remember to slice them thin!

### Can I make Pork Tapa without lemon?

Yes, but the lemon adds a tanginess that balances the sweetness of the soy sauce. If unavailable, you can use calamansi juice or vinegar as a substitute.

### Is Filipino Pork Tapa gluten-free?

The main culprit for gluten in this recipe is soy sauce. Opt for a gluten-free soy sauce, and you'll have a gluten-free Pork Tapa!

### How long can I store the marinated Pork Tapa?

In the refrigerator, marinated Pork Tapa can last up to two days. If you're planning for a longer period, consider freezing it, which can extend its life up to a month.

### What if I don't have dark soy sauce?

No worries! Combine regular soy sauce with a little bit of molasses or brown sugar, and you'll get a close substitute.


Satisfy your cravings for a Filipino breakfast with this Pork Tapa recipe. Delicious marinated pork shoulder strips that bring an explosion of flavors!

Filipino Pork Tapa


## Discovering the Asian Cucumber Salad

Picture yourself in a bustling Asian street market. The air is rich with the aroma of spices and fresh produce. Your senses are drawn to one stall in particular, where a vibrant, fresh dish catches your eye. This is your introduction to the authentic Asian Cucumber Salad - a perfect blend of crisp cucumber slices, tossed in a tantalizing dressing and sprinkled with a hearty garnish.

## Ingredients Unveiled

For a flawless Asian Cucumber Salad, here's the list of ingredients you'll need:

- Cucumbers: 400-500 grams (2 cucumbers)
- Sugar: 1.5 tsp (7 grams)
- Minced Garlic: 3 tsp (9 grams)
- Soy Sauce: 3 tsp (15 ml)
- Black Vinegar: 1 tsp (5 ml)
- Sesame Oil: 1 tsp (5 ml)
- Sesame Seeds: to taste
- Green Onions: to taste

## Unraveling the Cooking Process

1. Begin by slicing the cucumbers into bite-sized pieces. For added flair, lightly smashing them beforehand can lend a pleasing texture.
2. Marinate the cucumber slices in sugar for a hint of sweetness to balance the savory elements.
3. Next, whip up a dressing using minced garlic, soy sauce, black vinegar, and sesame oil. This blend gives the salad its iconic taste, bursting with flavor in every bite.
4. Toss the cucumbers in the dressing ensuring all pieces are well-coated.
5. Garnish your salad with a sprinkle of sesame seeds and a dash of finely chopped green onions. Voila! Your Asian Cucumber Salad is ready to savor.
6. Nutritional Profile of Asian Cucumber Salad

This salad isn't just a flavor carnival, it's also a nutritional powerhouse. For an approximately 150-gram serving, it provides:

- Carbohydrates: 8g
- Proteins: 1g
- Fats: 3g
- Sodium: 300mg
- Cholesterol: 0mg
- Dietary Fiber: 1g
- Sugars: 4g

These numbers show that our Asian Cucumber Salad is a low-calorie, nutrient-rich option, perfect for anyone mindful of their diet.

## The Perfect Pairings

Serve this Asian Cucumber Salad alongside grilled meats, steamed rice, or noodles for a balanced, wholesome meal. Its fresh, crisp taste is the perfect complement to heavier dishes, providing a refreshing palate cleanser.

## Clever Substitutes

Can't find black vinegar? Don't fret! A great alternative is balsamic vinegar or rice vinegar. In the absence of sesame oil, you can use a light olive oil with a sprinkle of toasted sesame seeds for a similar flavor profile.

## Enhancing Your Asian Cucumber Salad Experience

- Smashing the cucumbers before slicing helps them absorb the dressing better, resulting in a flavor-packed bite.
- Refrigerating the salad for a few hours before serving will also intensify the flavors and make it extra refreshing.
- Garnish and spice the dish up with some fresh coriander leaves and green onions.

## Stirring Curiosity - FAQs

### What other vegetables can I add to my Asian Cucumber Salad?

Radishes, bell peppers, and red onions all make great additions, offering extra crunch and color.

### Can I make the salad in advance?

Yes! In fact, the flavors deepen if you allow it to sit for a few hours before serving.

### Can I use regular vinegar if I don't have black vinegar?

While black vinegar provides a unique flavor, you can substitute it


Take a refreshing journey with our the Asian Cucumber Salad recipe, a staple dish with a delicate balance of flavors and nutrients, just for the perfect meal!

Asian Cucumber Salad


## The Ingredients You'll Need

- 500 grams of beef sirloin, thinly sliced
- 250 grams of mushrooms, sliced
- 2 tbsp of olive oil
- 1 onion, chopped
- 3 cloves of garlic, minced
- 300 ml of beef broth
- 200 ml of heavy cream
- 1 tbsp of Worcestershire sauce
- 1 tbsp of soy sauce
- 2 tbsp of all-purpose flour
- Salt and pepper, to taste
- Fresh parsley, chopped (optional)

## Let's Get Cooking

1. Brown the Beef
   Heat the olive oil in a large skillet over medium-high heat. Season the beef slices with salt and pepper, then add them to the skillet. Cook until browned on both sides. Remove the beef from the skillet and set aside.

2. Sauté the Aromatics
   In the same skillet, add the chopped onion and minced garlic. Sauté until the onions are translucent and the garlic is fragrant, around 3-4 minutes.

3. Cook the Mushrooms
   Add the sliced mushrooms to the skillet and cook for about 5 minutes, until they release their moisture and start to brown.

4. Add the Broth and Sauces
   Pour in the beef broth, Worcestershire sauce, and soy sauce. Stir well to combine and bring the mixture to a simmer.

5. Thicken the Sauce
   In a separate bowl, whisk together the flour and heavy cream until smooth. Slowly pour the mixture into the skillet, stirring constantly to prevent lumps. Cook for 5-7 minutes, or until the sauce has thickened.

6. Combine and Serve
   Return the beef to the skillet and stir to coat it with the sauce. Cook for an additional 3-4 minutes, or until the beef is cooked through. Serve the creamy beef and mushrooms over rice, pasta, or mashed potatoes. Sprinkle with chopped parsley, if desired.

## Ingredient Substitutions

- Beef sirloin: You can also use beef tenderloin or round steak.
- Heavy cream: If you prefer a lighter dish, you can use half-and-half or whole milk.
- Worcestershire sauce: You can substitute with a mix of soy sauce and balsamic vinegar.
- Mushrooms: Feel free to use any type of mushroom, such as cremini, shiitake, or oyster.

## Nutritional Information

Given the ingredients provided, one serving of creamy beef and mushrooms (without rice, pasta, or mashed potatoes) contains approximately:

- Calories: 490 kcal
- Fat: 34g
- Carbohydrates: 10g
- Protein: 36g

## Frequently Asked Questions

### Can I make this dish ahead of time and reheat it later?

Absolutely! Creamy beef and mushrooms can be prepared in advance and stored in the refrigerator for up to 2 days. Reheat gently over low heat, stirring occasionally, until warmed through.

### Can I freeze this dish?

Yes, you can freeze creamy beef and mushrooms for up to 2 months in an airtight container. Thaw in the refrigerator overnight and reheat as mentioned above.

### Can I use chicken instead of beef?

Of course! You can substitute chicken for beef in this recipe, but be sure to adjust the cooking time to ensure the chicken is cooked through.

### What type of rice or pasta works best with this dish?

Creamy beef and mushrooms pairs well with long-grain rice, such as basmati or jasmine, or any type of pasta, like fettuccine, egg noodles, or penne.

### Can I add other vegetables to this dish?

Absolutely! Feel free to add your favorite vegetables, such as bell peppers, zucchini, or spinach, to make this dish even more wholesome and delicious. Just be sure to adjust the cooking time accordingly.


Discover how to create a delicious, creamy beef and mushrooms dish that your family will love. Find out how this dish will make your next meal memorable.

Family Cooking Recipes

Quick Pepper Steak Stir Fry

Mushroom and Pepper Beef

Pistachio Cheesecake

Filipino Pork Tapa

Asian Cucumber Salad

Creamy Beef and Mushrooms