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Vegan Pepper Steak

  • Author: Chuck Underwood
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Category: Stir-Fry
  • Method: Stovetop
  • Cuisine: Asian
  • Diet: Vegan


A quick and easy vegan pepper steak - using portobello mushrooms. ย The sauce really ties the peppers and mushrooms together. ย So much better than takeout!


Units Scale
  • 8 oz portobello mushroom caps (gills removed and sliced into strips)
  • 1 red bell pepper (sliced into strips)
  • 1 green bell pepper (sliced into strips)
  • 1 0nion (sliced into strips)
  • 2 cloves mined garlic
  • 2 tsp minced ginger


  • 1/4 cup low-sodium tamari + 2 Tbs (or low-sodium soy sauce if you're not GF)
  • 1/3 cup mirin + 1 Tbs (for the marinade)
  • 1/3 cup low-sodium vegetable broth
  • 2 Tbs cornstarch
  • 1 tsp tahini
  • 1/4 tsp ground black pepper


  1. Clean mushrooms and remove the gills and stem
  2. Slice mushrooms into 1/4" strips
  3. Marinate mushrooms in a shallow dish using 2 Tbs tamari and 1 Tbs mirin
  4. Stir well to ensure the mushrooms are evenly coated and then set aside
  5. Slice peppers and onion into strips
  6. Mince garlic and ginger
  7. Mix all sauce ingredients and whisk until blended
  8. Preheat skillet or wok over high heat
  9. Add garlic, ginger, and a few tablespoons of water and stir fry until fragrant (about 1 minute)
  10. Add mushrooms and the marinade and stir fry until the liquid has evaporated
  11. Remove mushrooms from the pan, and set aside
  12. Add onion and peppers and a tablespoon or two of the sauce
  13. Stir fry veggies until bright and crisp-tender
  14. Return the mushrooms and stir thoroughly
  15. Slowly stir in sauce, mixing well to coat
  16. Simmer until the sauce has thickened

Keywords: vegan pepper steak, asian stir-fry