Vegan Pepper Steak Recipe

Introduction

This vegan pepper steak is a flavorful and satisfying plant-based dish that comes together quickly. Using soy curls and a savory sauce, it’s perfect for a weeknight dinner and pairs wonderfully with rice.

Ingredients

• 8 ounce bag (around 4 cups) soy curls
• 3 ¼ cups vegan beef broth or vegetable broth
• 2 medium bell peppers, sliced (we used green and red)
• 3-4 cloves garlic, minced
• 1-2 teaspoons minced ginger, to taste
• ¾ – 1 cup water (reserve ¼ cup)
• 7 tablespoons reduced sodium soy sauce
• 3 tablespoons coconut sugar (or any sugar)
• 1 ½ tablespoons mirin
• 1 ½ tablespoons arrowroot powder or cornstarch

Instructions

1. Step 1: Begin by soaking the soy curls in a medium bowl. Discard any powder at the bottom of the bag, then cover the soy curls with the broth and let sit for 10-12 minutes while you prepare the other ingredients.
2. Step 2: After soaking, gently squeeze the excess broth from the soy curls in handfuls and add them to a large nonstick skillet over medium-high heat.
3. Step 3: Dry fry the soy curls for 3-5 minutes, stirring often, until they begin to brown. Reduce heat if they start to burn. Avoid using oil to keep them from becoming wet.
4. Step 4: Add the sliced bell peppers and cook for another 4-6 minutes, allowing the peppers to soften slightly while maintaining a bit of bite.
5. Step 5: In a small bowl or measuring cup, whisk together the water (except the reserved ¼ cup), soy sauce, mirin, coconut sugar, and arrowroot powder or cornstarch until smooth.
6. Step 6: Add the minced garlic and ginger to the skillet, stir constantly for one minute, then reduce heat to medium.
7. Step 7: Pour in the sauce mixture and stir constantly for about one minute until it thickens. If the sauce becomes too thick, gradually add reserved water until desired consistency is reached. If too thin, cook longer or add a slurry of arrowroot or cornstarch mixed with water to thicken.
8. Step 8: Remove from heat and season with freshly cracked black pepper. Adjust salt if needed. Serve hot with rice, garnished with optional roasted sesame seeds, chopped green onion, or red pepper flakes.

Tips & Variations

• For a gluten-free option, use tamari instead of soy sauce.
• Mirin can be substituted with a mix of rice vinegar and a pinch of sugar if needed.
• Adjust ginger and garlic quantities to suit your taste for extra zing.
• Save leftover broth strain liquid to use in soups or cooking grains for added flavor.
• For different textures, try adding sliced mushrooms or onions along with the peppers.

Storage

Store leftover vegan pepper steak separately from rice in an airtight container in the refrigerator for up to 3-4 days. It can also be frozen in a freezer-safe container for up to 3 months. Reheat gently on the stove or in the microwave until warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh beef instead of soy curls?

This recipe is designed as a vegan dish using soy curls, which provide a similar texture to beef. For a non-vegan version, replacing soy curls with thinly sliced beef could work but will require adjustments in cooking time and sauce balance.

What can I serve with vegan pepper steak?

This dish pairs wonderfully with steamed white or brown rice. You can also serve it alongside quinoa, noodles, or even cauliflower rice for a lower-carb option.

Vegan Pepper Steak Recipe

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★★★★★

4.5 from 107 reviews

• Author: anna
• Total Time: 25 minutes
• Yield: 6 servings 1x
• Diet: Vegan

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Description

This Vegan Pepper Steak recipe is a savory, plant-based take on the classic dish, featuring rehydrated soy curls dry-fried to a perfect texture, combined with colorful bell peppers and a flavorful savory-sweet sauce. It’s quick to prepare and ideal for serving with rice, making it a delicious and satisfying vegan dinner option.

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Ingredients

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Main Ingredients

• 8 ounce bag (around 4 cups) soy curls
• 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

Sauce Ingredients

• ¾ – 1 cup water (reserve ¼ cup)
• 7 tablespoons reduced sodium soy sauce
• 3 tablespoons coconut sugar (or any sugar)
• 1 ½ tablespoons mirin
• 1 ½ tablespoons arrowroot powder or cornstarch

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Instructions

1. Prepare rice (optional): If serving with rice, start cooking it first, especially if using brown rice, which requires longer cooking time.
2. Rehydrate soy curls: Place soy curls in a medium bowl, discard any powder at the bottom of the bag, and cover with vegan broth. Let soak for 10-12 minutes until mostly rehydrated while preparing other ingredients.
3. Squeeze excess broth from soy curls: Working one handful at a time, gently squeeze out the majority of the liquid from the soy curls but don’t dry them completely.
4. Save leftover broth: Strain and save the excess broth for use in soups, rice, or freezing for later.
5. Dry fry the soy curls: Heat a large nonstick skillet over medium-high heat. Add the squeezed soy curls and cook, stirring often, for 3-5 minutes until they begin to brown. Adjust heat if they start to burn. No oil is needed during this step.
6. Add sliced bell peppers: Add the bell pepper slices to the skillet and cook for 4-6 minutes until peppers are softened but still slightly crisp, according to preference.
7. Make the sauce: In a small bowl or measuring cup, whisk together reserved water (keep ¼ cup aside), soy sauce, mirin, coconut sugar, and arrowroot powder or cornstarch until smooth. Set aside briefly.
8. Add garlic and ginger: Stir minced garlic and ginger into the skillet, stirring constantly for one minute, then reduce heat to medium.
9. Add the sauce to skillet: Pour the sauce mixture into the skillet and stir constantly for about one minute until it thickens. If too thick, add reserved water a little at a time to adjust consistency.
10. Adjust sauce consistency if too thin: If sauce remains too thin, cook for additional 5-6 minutes to thicken, or mix more arrowroot powder with water and add to skillet to thicken faster.
11. Finish and serve: Remove from heat, season with fresh cracked black pepper and salt if desired, and serve hot with rice. Garnish with roasted sesame seeds, chopped green onions, or red pepper flakes if desired.
12. Storage: Store leftover vegan pepper steak separately from rice in an airtight container in the refrigerator for 3-4 days or freeze for up to 3 months.

Notes

• If using brown rice, start cooking it well before preparing this recipe as it takes longer to cook.
• You can save the leftover broth from rehydrating soy curls for future use in soups, rice, or other dishes.
• Use arrowroot powder or cornstarch as a thickener depending on preference or availability.
• Mirin can be substituted with a combination of rice wine and a little sugar if not available.
• The recipe is designed without oil for dry frying soy curls to avoid sogginess.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Main Dish
• Method: Frying
• Cuisine: Vegan, Asian-inspired

Keywords: vegan pepper steak, soy curls recipe, plant-based main dish, vegan Asian stir-fry, easy vegan dinner