Vegan Black Pepper 'Beef'

Vegan Black Pepper 'Beef' is a delightful and savory plant-based take on a classic Chinese dish, featuring tender soy curls coated in a rich black pepper sauce. This dish brings together a harmonious blend of spices and textures, making it a satisfying option for vegans and meat-lovers alike.

Ingredients

• Soy curls - 100 grams
• Vegetable broth - 240 ml
• Cornstarch - 2 tablespoons
• Vegetable oil - 2 tablespoons
• Onion - 1 medium, sliced
• Bell pepper - 1 medium, sliced
• Garlic - 3 cloves, minced
• Ginger - 1 tablespoon, minced
• Black pepper - 2 teaspoons, freshly cracked
• Soy sauce - 2 tablespoons
• Rice vinegar - 1 tablespoon
• Brown sugar - 1 teaspoon
• Green onions - 2, chopped
• Sesame seeds - 1 tablespoon, for garnish

Steps

1. Rehydrate the soy curls by soaking them in vegetable broth for about 10 minutes. Drain and gently squeeze out excess liquid.
2. In a bowl, toss the rehydrated soy curls with cornstarch until evenly coated.
3. Heat vegetable oil in a large skillet or wok over medium-high heat. Add the soy curls and stir-fry for 5-7 minutes until they are golden brown and crispy. Remove from the skillet and set aside.
4. In the same skillet, add the sliced onion and bell pepper. Stir-fry for 3-4 minutes until they are tender.
5. Add minced garlic and ginger to the skillet, stir-frying for an additional 1-2 minutes until fragrant.
6. Return the cooked soy curls to the skillet. Add black pepper, soy sauce, rice vinegar, and brown sugar. Stir well to combine and cook for another 2-3 minutes to heat through.
7. Garnish with chopped green onions and sesame seeds before serving.

Nutrition

• Calories: 300
• Protein: 22 g
• Carbs: 30 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 11 g
• Water: 0.25 L

Health Benefits

• High in protein from soy curls, supporting muscle health.
• Rich in fiber from vegetables, aiding digestion.

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