Introduction

This vegan pepper steak is a flavorful and satisfying dish featuring soy curls cooked with vibrant bell peppers and a savory sauce. It’s an easy, plant-based twist on a classic takeout favorite that pairs perfectly with rice. Whether you’re vegan or just looking to try something new, this recipe delivers bold flavors and hearty texture.

A white bowl with a blue rim is filled with a base layer of white rice. On top, there is a thick layer of glossy, brown stir-fried meat strips mixed with bright red and green bell pepper slices, giving a colorful contrast. Resting on the rim of the bowl are a pair of wooden chopsticks with blue and gold decorative patterns on their top ends. The bowl is placed on a soft, light blue cloth on a white marbled surface. In the background, there are two small white bowls, one filled with light brown sesame seeds and the other with green sliced scallions. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 ounce bag (around 4 cups) soy curls
3 ¼ cups vegan beef broth or vegetable broth
2 medium bell peppers, sliced (e.g. 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

Step 1: If serving with rice, begin cooking it first since brown rice takes longer. Prepare all other ingredients by slicing the peppers, mincing garlic, and grating ginger.
Step 2: Soak the soy curls in a medium bowl covered with broth for 10-12 minutes, discarding any powder at the bottom but saving small crumbles for other uses.
Step 3: Heat a large nonstick skillet over medium-high heat. Working with one handful at a time, squeeze excess broth from the soy curls and add them to the skillet.
Step 4: Dry-fry the soy curls for 3-5 minutes, stirring often until they begin to brown. If they darken too quickly, reduce the heat. Avoid using oil to keep them from getting soggy.
Step 5: Add the sliced bell peppers and cook for 4-6 minutes until they soften slightly but still have some bite.
Step 6: In a small bowl, whisk together water (reserve ¼ cup separately), soy sauce, mirin, coconut sugar, and arrowroot powder until smooth. Set aside.
Step 7: Stir in minced garlic and ginger in the skillet, cooking and stirring constantly for one minute. Reduce heat to medium.
Step 8: Pour the prepared sauce into the skillet and stir constantly until it thickens, about one minute. If too thick, add reserved water gradually; if too thin, either cook longer or whisk in more arrowroot mixed with water and add to the pan.
Step 9: Remove from heat and season with fresh cracked black pepper and salt if needed. Serve with rice and garnish with roasted sesame seeds, chopped green onion, or red pepper flakes if desired.

Tips & Variations

Use gluten-free tamari instead of soy sauce for a gluten-free option.
Substitute mirin with a mix of rice vinegar and a pinch of sugar if unavailable.
For a sweeter sauce, adjust the sugar to taste or try maple syrup as a substitute.
Add sliced mushrooms or onions alongside the peppers for extra texture and flavor.
To enhance the “meaty” texture, make sure to dry-fry the soy curls well before adding the sauce.

Storage

Store leftover vegan pepper steak separately from rice in an airtight container in the refrigerator for up to 3-4 days. It also freezes well in a freezer-safe container for up to 3 months. Reheat gently on the stove or in the microwave, adding a splash of water if the sauce has thickened too much.

How to Serve

A round bowl with a blue rim holds a layer of white cooked rice at the bottom, topped with flamed brown strips of beef stir fry mixed with glossy red and green bell pepper slices, creating a colorful and rich contrast. On the top left edge of the bowl, a pair of light brown wooden chopsticks rest gently. In the background, there are two small white bowls, one filled with light golden sesame seeds and the other with fresh green chopped scallions, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What are soy curls and where can I find them?

Soy curls are made from whole soybeans and have a chewy texture similar to meat. They are typically available at health food stores or online, often in the dried goods section.

Can I use a different protein instead of soy curls?

Yes, you can substitute with other plant-based proteins like seitan, tempeh, or even firm tofu, though cooking times and textures will vary.