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Vegan Pepper Steak Recipe

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3.9 from 45 reviews

This vegan pepper steak is a flavorful, plant-based twist on the classic dish, featuring rehydrated soy curls cooked with vibrant bell peppers and a savory, slightly sweet sauce. The recipe uses simple ingredients and a dry frying technique to create a deliciously browned and tender meat alternative, perfect served over rice for a wholesome, comforting meal.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Protein

  • 8 ounce bag (around 4 cups) soy curls

Vegetables

  • 2 medium bell peppers, sliced (green and red)
  • 3-4 cloves garlic, minced
  • 1-2 teaspoons minced ginger, to taste

Liquids & Sauces

  • 3 ¼ cups vegan beef broth or vegetable broth
  • 7 tablespoons reduced sodium soy sauce
  • 1 ½ tablespoons mirin
  • ¾ – 1 cup water (reserve ¼ cup water)

Sweeteners & Thickeners

  • 3 tablespoons coconut sugar (or any sugar)
  • 1 ½ tablespoons arrowroot powder or cornstarch

Instructions

  1. Rehydrate soy curls: Place the soy curls in a medium bowl, discard any powder, then cover with the vegan beef or vegetable broth. Let them soak for 10-12 minutes until rehydrated while you prep other ingredients like peppers, garlic, and ginger.
  2. Squeeze excess broth: After soaking, squeeze out the excess liquid from the soy curls in handfuls and set aside the leftover broth if desired. This step prepares the soy curls for dry frying.
  3. Dry fry soy curls: Heat a large nonstick skillet over medium-high heat. Add the squeezed soy curls in batches and cook for 3-5 minutes, stirring frequently, until nicely browned but not burnt. Adjust the heat as needed.
  4. Add peppers: Add the sliced bell peppers to the skillet and cook for another 4-6 minutes until they soften slightly but retain some bite.
  5. Make the sauce: In a small bowl or measuring cup, whisk together the reserved water (keeping ¼ cup aside), soy sauce, mirin, coconut sugar, and arrowroot powder or cornstarch until smooth. Set aside.
  6. Add garlic and ginger: Add minced garlic and ginger to the skillet and cook, stirring constantly, for about one minute. Then reduce heat to medium.
  7. Add the sauce: Pour the sauce mixture into the skillet and stir constantly for about a minute until it thickens. If too thick, add reserved water a little at a time. If too thin, either cook longer to reduce or add an additional cornstarch slurry to thicken.
  8. Serve and garnish: Remove from heat, season with fresh cracked black pepper, and salt if desired. Serve with rice and garnish with roasted sesame seeds, chopped green onions, or red pepper flakes for extra flavor.
  9. Store leftovers: Refrigerate leftover pepper steak in an airtight container separate from rice for up to 3-4 days or freeze for up to 3 months.

Notes

  • Use whole soy curls and avoid the small crumbles, which are better saved for soups or sauces.
  • If you don’t have vegan beef broth, vegetable broth works perfectly as a substitute.
  • Reduced sodium soy sauce keeps the dish from becoming too salty; tamari works well for a gluten-free option.
  • Mirin can be substituted with a bit of rice vinegar plus a small amount of sugar if necessary.
  • For additional protein options, baked or air-fried tofu, seitan beef, or store-bought vegan beef alternatives like Gardein can be used.
  • Author: Adeline
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Asian-inspired
  • Diet: Vegan

Find it online: https://flavorhug.com/vegan-pepper-steak-recipe/