Experience the bold and savory flavors of Chinese cuisine with this Vegan Garlic Pepper “Beef” Stir-Fry. This plant-based version of a classic favorite uses soy strips as the protein, perfectly mimicking the texture of beef while soaking up the rich, peppery sauce. With a vibrant mix of bell peppers and onions, this dish offers a satisfying and wholesome meal that’s packed with flavor. Ideal for vegans, vegetarians, or anyone looking to explore plant-based alternatives, this stir-fry is easy to prepare and sure to impress.
Ingredients:
Protein:
- 50 g dry soy strips (makes 250g rehydrated, see notes for substitutions)
- 1/2 tbsp corn starch
- 1 tsp sesame oil
- 1 tsp minced or grated ginger
- 2 cloves garlic, minced
- 1 tbsp Shaoxing wine or other rice wine (see notes for substitutions)
Black Pepper Sauce:
- 2 tbsp vegetarian mushroom oyster sauce or vegetarian stir-fry sauce
- 2 tsp soy sauce
- 2 tsp dark soy sauce (optional, for color)
- 1 1/2 teaspoons of freshly cracked black pepper
- 1 teaspoon of sugar (modify to suit your taste preference)1/2 tbsp corn starch
- 3 tbsp room temperature water
Stir-Fry:
- Neutral oil (for cooking)
- 1 medium white onion, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 6 cloves garlic, minced
- More vegetarian mushroom oyster sauce or soy sauce to taste if needed
- More fresh ground black pepper if desired
Instructions:
- Prepare the Soy Strips:
- Rehydrate the soy strips according to the package instructions (usually involves soaking in hot water for 10-15 minutes).
- Once rehydrated, drain well and squeeze out excess water.
- Toss the soy strips with corn starch, sesame oil, ginger, garlic, and Shaoxing wine.
- Make the Black Pepper Sauce:
- In a small bowl, mix the vegetarian mushroom oyster sauce, soy sauce, dark soy sauce (if using), freshly ground black pepper, sugar, corn starch, and water.
- Stir until the corn starch is fully dissolved and the mixture is smooth.
- This sauce will add a deep, umami-rich flavor with a punch of peppery heat.
- Stir-Fry the Vegetables:
- Heat a wok or large skillet over medium-high heat and add a tablespoon of neutral oil.
- Once hot, add the sliced onions and stir-fry for 2-3 minutes until they begin to soften.
- Add the red and green bell peppers and continue stir-frying for another 3-4 minutes, until the vegetables are tender-crisp.
- Add the minced garlic and stir-fry for another minute until fragrant.
- Cook the Soy Strips:
- In the same wok, add a bit more oil if necessary and increase the heat to high.
- Add the marinated soy strips and stir-fry for 4-5 minutes until they are browned and slightly crispy on the edges.
- Make sure to stir continuously to prevent sticking and to cook evenly.
- Combine and Sauce:
- Return the stir-fried vegetables to the wok with the soy strips. Pour the black pepper sauce over the mixture and stir well to coat everything evenly.
- Continue cooking for 2-3 minutes, allowing the sauce to thicken and cling to the soy strips and vegetables.
- Taste and adjust the seasoning with more soy sauce, vegetarian mushroom oyster sauce, or freshly ground black pepper as needed.
- Serve:
- Once the stir-fry is well-coated and heated through, remove from heat.
- Serve hot over steamed rice, noodles, or on its own as a flavorful and hearty meal.
- Garnish with extra fresh ground black pepper if desired for an added kick.
Conclusion:
This Vegan Garlic Pepper “Beef” Stir-Fry is a delicious and satisfying plant-based alternative to a Chinese takeout classic. The soy strips absorb the rich, peppery sauce beautifully, while the crisp bell peppers and onions add a perfect balance of texture and flavor. Easy to customize and quick to prepare, this dish is perfect for weeknight dinners or a special weekend treat. Enjoy the bold flavors of Chinese cuisine in a healthy, vegan-friendly way!