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Vegan Pepper Steak

A delightful and savory dish featuring soy curls and fresh vegetables, perfect for weeknight dinners or special occasions.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Vegan
Calories: 275
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 ounces soy curls Provides a chewy, protein-packed base that mimics the texture of traditional steak.
  • 3.25 cups vegan beef broth or vegetable broth Infuses the soy curls with rich umami flavor.
  • 2 medium bell peppers Use a combination of green and red peppers for sweetness.
  • 3-4 cloves garlic Provides aromatic flavor.
  • 1-2 teaspoons minced ginger Adds zesty warmth.
  • ¾ - 1 cup water Reserve ¼ cup to adjust sauce consistency.
  • 7 tablespoons reduced sodium soy sauce Adds rich salty flavor.
  • 3 tablespoons coconut sugar Balances the savory elements.
  • 1.5 tablespoons mirin Introduces sweetness and acidity.
  • 1.5 tablespoons arrowroot powder or cornstarch Thickening agent for the sauce.

Method
 

Preparation
  1. Soak the soy curls in 3 ¼ cups of heated broth for about 10-12 minutes. Discard any powder at the bottom of the bag.
  2. While the soy curls soak, chop the bell peppers, mince the garlic, and grate the ginger.
Cooking
  1. Heat a large nonstick skillet over medium-high heat and dry fry the soaked soy curls for about 3-5 minutes until lightly browned.
  2. Add the sliced bell peppers to the skillet and cook for an additional 4-6 minutes until softened but still crisp.
  3. In a small bowl, whisk together the reserved water, soy sauce, mirin, coconut sugar, and arrowroot powder until smooth.
  4. Stir in minced garlic and ginger, cooking for one minute, then add the sauce and stir continuously until thickened.
  5. Remove from heat and season with black pepper and salt to taste. Serve over rice, garnished with sesame seeds and chopped green onions.

Notes

Refrigerate leftovers in an airtight container for up to 3-4 days or freeze for up to 3 months. Adjust soaking time for soy curls based on preference.