Description
A quick and easy vegan pepper steak - using portobello mushrooms. The sauce really ties the peppers and mushrooms together. So much better than takeout!
Ingredients
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
Sauce
- 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
Instructions
- Clean mushrooms and remove the gills and stem
- Slice mushrooms into 1/4" strips
- Marinate mushrooms in a shallow dish using 2 Tbs tamari and 1 Tbs mirin
- Stir well to ensure the mushrooms are evenly coated and then set aside
- Slice peppers and onion into strips
- Mince garlic and ginger
- Mix all sauce ingredients and whisk until blended
- Preheat skillet or wok over high heat
- Add garlic, ginger, and a few tablespoons of water and stir fry until fragrant (about 1 minute)
- Add mushrooms and the marinade and stir fry until the liquid has evaporated
- Remove mushrooms from the pan, and set aside
- Add onion and peppers and a tablespoon or two of the sauce
- Stir fry veggies until bright and crisp-tender
- Return the mushrooms and stir thoroughly
- Slowly stir in sauce, mixing well to coat
- Simmer until the sauce has thickened
