One day my husband asked me to imitate the beef pepper steak, but I have no clue what he was talking about, then he gave a little idea what's in it and he described how the taste like. Well as an Asian cooks, just let us know what's in it and a little description will give us a great idea how to make it. So here's the vegan version and I hope that you'll enjoy it!
VEGAN PEPPER STEAK
Ingredients:
8 oz. TVP Vegan Beef Slices
1 tablespoon Soy Sauce or Bragg Aminos
1 TB Fresh Lemon Juice
1 tablespoon sesame oil
2 tablespoons olive oil
1 yellow onion sliced thinly
1 green bell pepper sliced thinly
1 red bell pepper sliced thinly
4 scallions cut into pieces
1 tablespoon garlic minced
1 tablespoon ginger minced
Broth:
1/2 cup Soy Sauce or Bragg Aminos
2 tablespoons Fresh Lemon Juice
4 cups Vegetable Broth
2 teaspoon sugar or any sweetener
1/2 tsp Garlic Powder
1 tsp. Onion Powder
Instructions:
Step 1
- In a medium pot, add all the broth ingredients, cook the TVP in slow boiling point for 15-20 minutes until becomes soft and flavor is fully absorbed.
- Drain and save the broth using a colander
- Squeeze the water out and place it in a medium size bowl.
Step 2
- Sear the TVP Beef Slices in oil and until becomes lightly brown and slightly crispy. Set aside.
Step 3
- In a medium size skillet, add the sesame and olive oil on a medium high heat. Add the onions and cook for 3-4 minutes, until becomes wilted. Add in the bell peppers, green onions, garlic and ginger to the skillet and cook for 3-4 minutes until just starting to wilt. While the vegetables are cooking mix the sauce ingredients together. Remove the vegetables and leave the remaining oil in the pan to cook the steak.Raise the heat to high and add the steak, cooking for 1-2 minutes on each side.Add back in the vegetables and the sauce and let cook for just a minute for it to thicken.
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