Description
A delicious plant-based twist on a classic pepper steak, rich in flavors and textures with soy curls, bell peppers, and a savory sauce.
Ingredients
Scale
- 8-ounce bag soy curls (around 4 cups)
- 3 ¼ cups vegan beef broth or vegetable broth
- 2 medium bell peppers, sliced (green and red)
- 3–4 cloves garlic, minced
- 1–2 teaspoons minced ginger, to taste
- ¾ – 1 cup water (reserve ¼ cup water)
- 7 tablespoons reduced sodium soy sauce
- 3 tablespoons coconut sugar
- 1 ½ tablespoons mirin
- 1 ½ tablespoons arrowroot powder or cornstarch
Instructions
- Prep your rice if serving with it, starting it early.
- Soak soy curls in vegan broth for 10-12 minutes.
- Dry fry soy curls in a skillet for 3-5 minutes until browned.
- Add sliced bell peppers and sauté for 4-6 minutes.
- Prepare sauce by whisking reserved water, soy sauce, mirin, coconut sugar, and arrowroot powder together.
- Add garlic and ginger, cooking for 1 minute.
- Pour sauce into the pan and stir until thickened, adding reserved water if needed.
- Serve hot over rice and garnish as desired.
Notes
Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 0mg
Keywords: vegan, pepper steak, soy curls, comfort food, plant-based
