Skillet Pepper-Mushroom-Onion Stir-Fry is a lightning-fast side dish that pairs perfectly with steak.
This week’s post is short and sweet. I’m sharing one of my favorite side dishes, Skillet Pepper-Mushroom-Onion Stir-Fry.
Although it’s fantastic with steak, I’ve also eaten it by itself over rice for a delicious, light vegetarian meal.
The Franks are not known for their love of veggies, so I keep easy recipes like this in the holster to change things up a bit.
Making skillet pepper-mushroom-onion stir-fry
My favorite strategy for making Skillet Pepper-Mushroom-Onion Stir-Fry is to prep the veggies in advance so that all I have to do is fry everything up in the skillet. So easy!
We usually eat these veggies with a nice ribeye steak.
So, I fry these babies up in the same skillet I just used to cook the meat while the steak rests.
No need to wait for the pan to heat up!
The veggies pick up delicious flavor from the steak, and all they really need is a hit of salt and pepper.
If we have leftover veggies and steak (this almost never happens), we make the most awesome steak sandwiches the next day—with a little provolone cheese melted on top.
I can practically taste it.
Can I freeze the vegetables?
You absolutely can, although the results will never be as good as fresh.
I almost always have bell peppers in the freezer (I freeze them whole, but you can also chop or slice them first).
I chop or slice onions before freezing.
Mushrooms are a slightly different beast.
If you freeze them raw, they’ll turn to mush.
I clean, chop, and saute them before freezing.
I’ve kept these frozen veggies in airtight containers or freezer bags for months at a time.
Freezing vegetables, although not ideal, is a great back-up strategy for those times when you don’t feel like grocery shopping.
I’ve fallen back on this many times, particularly since the beginning of 2020 stay-at-home orders.
I’ve added these stir-fried veggies to a frittata for a great breakfast.
They’re also great in soups: for example, they’d make a great addition to my Pork-Miso Ramen Soup with Soy-Marinated Egg.
That’s it! I hope you love this easy, delicious veggie side dish recipe!
I’m linking my Skillet Pepper-Mushroom-Onion Stir-Fry recipe up with #CookBlogShare, a great food blogger recipe-share hosted this week at Everyday Healthy Recipes.
- 2 tbsp olive oil, extra virgin
- 1 cup red, yellow, or orange bell pepper, seeded and sliced
- 6 oz cremini mushrooms, trimmed and sliced
- 2 cup Vidalia onion, sliced through the root end and cut into thin slices
- ¼ tsp kosher salt (or to taste)
- ½ tsp freshly ground black pepper
- Heat the olive oil in a cast iron skillet over medium heat. Add the mushrooms and onions. Stir and fry. After 4 minutes, add the pepper slices and black pepper. Sauté until the mushrooms are brown and the onions and peppers are beginning to soften, about 20 minutes total. Stir in the salt and serve hot.
If you're eating these veggies with steak, they're fantastic if you use the same skillet you've used to cook the meat. Don't wash it out!
Nutrition Information:Yield: 4 Serving Size: ¾ cup
Amount Per Serving: Calories: 105Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 155mgCarbohydrates: 10gFiber: 1gSugar: 6gProtein: 2g
Nutrition data provided here is only an estimate: if you are tracking this information for medical purposes, please consult a trusted external source. Thanks!