Pepper steak without the steak
This pepper steak recipe is a meat-free variation of a family favorite. It’s definitely not authentic (think Betty Crocker does Chinese), but it has a wonderful flavor that I still love today. Back then I used to ask my mother to make pepper steak—without the steak. These days I make my own version, using her recipe, with a few modifications. It’s fast, easy, and delicious and still one of my favorites.
3 Tablespoons water
½ medium onion, sliced into rings then halved
1 clove garlic, finely minced
½-1 teaspoon grated gingerroot, optional
1 large green, yellow, or red bell pepper or 2 medium
1 jalapeno pepper, optional
1 can diced tomatoes
1 package gardein beefless tips
1 Tablespoon cornstarch
2 Tablespoons soy sauce (or tamari or Bragg’s if you prefer)
Add the water and onions to a frying pan and turn the burner on medium, steam the onions for about 3 minutes until they begin to turn translucent, add garlic, gingerroot and peppers and steam for an additional 2 minutes. Add the can of tomatoes, including the juice and let simmer for about 10 minutes. Add the beefless tips and cook until warmed, about 5 minutes. In a small bowl, combine cornstarch with the soy sauce and mix until there are no lumps. Add to the pan and mix in, stirring continuously until the sauce thickens. Serve over rice.
Do you have family recipes you’ve recreated in a vegan version? We’d love to hear about them.