1 small green bell pepper, oil for frying
2 pounds fresh mushrooms, sliced
1/4 cup chili powder
1 cup chopped green onions
2 cubes garlic, minced
1/4 cup chopped onion
2 tablespoons chili powder
3 tablespoons molasses
1 tablespoon salt
1 tablespoon crushed cornstarch
1 teaspoon black pepper
2 teaspoons dried oregano
1/8 teaspoon dried basil
1 teaspoon dried rosemary
1 dash ground sage
1 dash salt
1 dash dried thyme
Place bell pepper in a large bowl. Stir in mushrooms, garlic, green bell pepper and chili powder to coat. Place bell pepper cubes in the center of a large glass baking dish.
Microwave mushroom caps in microwave for 20 seconds on high, stirring frequently. Microwave for 3 to 5 seconds, stirring gently. Microwave remaining mushrooms and peppers for 5 to 7 seconds, stirring frequently. Mix chili powder, green bell pepper, garlic, onion, molasses, salt, cornstarch, black pepper, oregano, basil, rosemary, sage and salt. Stir well until smooth.
Fry steak handles side up in preheated skillet; pots are preheated. Fry pan is not large enough to spread evenly, but may be 2 or 3 inches in diameter. Fry steaks for 1 to 2 minutes on each side, until steak is golden brown and juices run clear. Drain excess fat, and stir in mushrooms and peppers. Remove the steaks from their marinade, reserving the marinade and pepper pieces for dipping.
Place steaks about 1 inch from the hot pan. Dip steaks in cooking spray, and place over the hot pan. Fry steaks for about 8 minutes on each side. Serve steaks with dipping sauce in sour cream to get a nice crust.