I made a special Birthday Dinner for my lovely wife last night - and one of her favorites too - Vegan Pepper Steak.
The fact that there were absolutely NO leftovers tells me she really liked it.... 🙂
I used Onion and Bell Pepper Strips for the veggies, and Portablella Mushrooms for the steak. In fact, the mushrooms replaced the steak strips so well you'd never think this was a meatless meal.
And the sauce! Oh my gosh - the sauce!
This quick and easy sauce marries the flavors of the peppers and the mushrooms perfectly.
I also want to thank one of my readers for the suggestion. Chinese Pepper Steak is one of those long forgotten meals I used to eat all the time when I was an omni-eater - but honestly never thought about trying to replicate it - until now.
I'm SO glad I did! And it was SO easy!
If you like Stir Frys - this Vegan Pepper Steak will instantly be added to your meal rotation - guaranteed!
Vegan Pepper Steak
This stir fry is super easy to make and comes together in minutes once the prep work is done.
Onions, Bell Peppers, and Portabella Mushrooms make up the bulk of the stir fry - seasoned by a few cloves of garlic and some minced ginger.
I marinated the mushrooms in a little Soy Sauce and Mirin - which is a sweet Japanese Cooking Wine you should be able to find in any local grocery store. Look in the Oriental section next to the Rice Wine Vinegars and Soy Sauce.
The sauce is a mixture of Soy Sauce, Mirin, Veggie Broth, black pepper, corn starch, and just a scant tablespoon of Tahini for some incredible Sesame flavor. For those of you watching your fat content - a few drops of Sesame Oil would do the trick too.
I started by marinating the mushrooms, and then let them sit while I chopped my veggies and made the sauce.
Once everything is chopped and prepped and the sauce is done, heat a Wok on high heat until a few drops of water sizzle when you drop them in. Then add your garlic and ginger and a splash of water as necessary to keep from sticking.
NOTE: I do not use oil for stir frying.
I use an occasional splash of water in my pan to keep things from sticking - that's it. Oil is completely unnecessary and just adds fat and calories to an otherwise healthy recipe. Try stir frying without oil - and you'll be amazed how good your food will start to taste without it!
Once the garlic and ginger becomes fragrant, add the mushrooms (with the marinade), and stir fry until most of the liquid evaporates.
Removing the mushrooms to a separate pan, deglaze the wok with a little bit of water and then add the peppers and onions. Stir fry the veggies until they begin to cook down a bit, and then add the mushrooms back in, followed by the sauce.
It will begin to thicken immediately. Stir well to coat and then serve immediately over noodles or rice.
Forget about takeout! It's so much easier (and healthier) to make your favorite Chinese takeout dishes at home!
I hope you enjoy this as much as we did!
Vegan Pepper Steak
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 people 1x
A quick and easy Vegan Pepper Steak - using Portabella Mushrooms as a replacement for the steak. The sauce really ties the peppers and mushrooms together. So much better than takeout!
- 8 oz Portabella Mushroom Caps (sliced into strips)
- 1 Red Bell Pepper (sliced into strips)
- 1 Green Bell Pepper (sliced into strips)
- 1 Onion (sliced into strips)
- 2 cloves Garlic (minced)
- 2 tsp Ginger (minced)
- ¼ cup Soy Sauce (low sodium)
- ⅓ cup Mirin (Japanese Cooking Wine)
- ⅓ cup Vegetable Broth (low sodium)
- 2 Tbs Corn Starch
- 1 Tbs Tahini
- ¼ tsp Ground Pepper
- Slice mushrooms into strips - stems can be saved for another recipe
- Marinate mushrooms in a shallow dish using 2 Tbs Soy Sauce & 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 Wok over high heat (until a drop of water sizzles)
- Add garlic, ginger, and a few tablespoons of water and stir fry until fragrant (about 1-2 minutes)
- Add mushrooms and the marinade and stir fry until the liquid has evaporated
- Remove mushrooms from wok, and add onion and peppers
- Stir fry veggies until bright and crisp tender
- Add mushrooms back into wok and stir thoroughly
- Slowly stir in sauce, mixing well to coat
Serve over rice or noodles
Garnish with toasted sesame seeds
Chuck, what is the brand of mirin do you use? The ones at the grocery stores usually have hfcs, sugar, etc. Eden Foods brand costs $10...would love to make this very soon! TIA ^_^
I use Mitsukan that I bought at Fred Meyer/Kroger. It does have corn syrup, but it's not HFCS. Hope that helps. If you find a healthier version let me know.
So I decided to forgo the mirin and used 1/4 cup of dry sherry and added 1/2 tbs maple syrup instead since I always have those on hand. I kept everything else the same. It turned out amazing! Husband raved about it too. I love all your Asian dishes...thank you so much for the fabulous recipes!
Chuck, you are amazing. This looks awesome, going to try it out this weekend. Once again, thank you for all that you do!
Ray C. Parrish
Love it.....I am on this one.
All I can say is thank you, thank you, thank you! I create recipes all the time for ME, but I have to be so strict that my hubby just isn't a fan. I would like to cook healthier for him and still have him like it. I think your recipes are the ticket. Healthy enough for me to be happy fixing it for him. Does that make sense? I can't wait to cook for him now. If you get a chance check me out on youtube. You won't like my stuff, too plain, but we are very like minded. I am just so thrilled you have no idea. Sue Resig Gerson
Sounds like it would be wonderful on top of a baked potato! I'm trying that.
Hi Chuck, would it alter the flavour to much if l left out the tahini.
buff c barr
Hi Chuck, Didn't care for the tahini in the recipe, maybe my tahini's not so good but it came out tasting strongly of tahini, almost a peanutty taste. Think I will try the sesame oil next time.
Scott C Ausburn
Maybe your tahini was rancid it can get that way pretty fast if it isn't stored in the fridge.I used sunflower butter in mine turned out great.
Red Pill Green
1. This was amazingly delicious
2. There is no way this serves four people. I ate 3/4 and the only reason I didn’t finish is because I wanted to leave leftovers for tomorrow
Duuuuuude! It’s me again. Just made this tonight. DEEEE-li-cious! You are the man!
Can you recommend a sub for the alcohol? I don't use any, even for cooking, but love your recipes.
Ditto! I do not use alcohol even for cooking. I would love to learn a substitute! 🙂 Thank you! 🙂 I was thinking 1/2 white grape juice and 1/2 rice vinegar???
Scott C Ausburn
I am going to use rice vinegar and a spoon of maple syrup should be close to the same flavor
Scott C Ausburn
Awesome flavor combo.I used sunflower butter in mine coz i didn't want to go to the store for tahini that i seldom use.Thanks you come up with some good ones ; )
I love this recipe! Thank you! Tonight I made it and found I didn't have any fresh ginger so I subbed in half a teaspoon of Chinese five spice to the sauce. In the marinade I put in two pinches of Chinese five-spice.
I made this tonight. The only additions were that I added a couple of fresh diced jalapenos and some cayenne pepper to give it a little spice. This pepper steak was delicious.
Carol Ann Robrahn
This was wonderful. My husband said he couldn’t believe the mushrooms were so flavorful. He thought we would never eat this sort of meal again. Another good one, Chuck! Thank you
Hi Chuck, I love all your recipes that I’ve tried! This Chinese pepper steak was pretty awesome.. I made it just as a recipe said
I doubled the sauce recipe on this. added beef to half for my non-vegan daughter and husband, then made the other with the mushrooms. I loved it. I think next time I will make 2x the sauce because I like to have more sauce on the rice, but it was AWESOME. Excited I found another vegan chef! Can't wait to try more!
Fabulous recipe, even my non-vegan husband enjoyed it very much!!
I didn't have the mushrooms, so I used some pepper steak tvp. Next time I'll make sure to try it with the mushrooms! Thank you so much for a keeper recipe!!
Mary L Martin
I make this every few days lol is it wrong to eat it that often? Lol love it!!
Wow, that was the best recipe, even my dad likes. I’m the only vegan in my family so this was a great recipe. My dad asked me to cook it again next time. Thanks Chuck. ?
My husband loves this! Regular rotation at our house!