Vegetarian Black Pepper Beef
Elevate your meatless meal game with this savory and satisfying Vegetarian Black Pepper Beef! Crafted with tender slices of seitan, vibrant bell peppers, and a bold black pepper sauce, this dish delivers all the rich, peppery flavors of the beloved classic—without the beef. Fresh aromatics like garlic and ginger add depth, while a glossy soy sauce and vegetable broth glaze ties everything together beautifully. Perfect for a quick 35-minute dinner, this high-protein recipe is ideal for serving over steamed rice or noodles for a wholesome, restaurant-quality experience. Whether you're a dedicated vegetarian or simply looking to try something new, this plant-based twist on a takeout favorite is sure to impress!
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Recipe Information
Ingredients
- 400 grams seitan
- 1 medium red bell pepper
- 1 medium green bell pepper
- 1 medium yellow onion
- 3 garlic cloves
- 1 tablespoon fresh ginger
- 1 tablespoon black pepper
- 3 tablespoons soy sauce
- 1 cup vegetable broth
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 tablespoons olive oil
- 2 stalks scallions
- 1 teaspoon sesame oil
Instructions
Begin by preparing the vegetables: slice the red and green bell peppers into thin strips, and slice the yellow onion into half moons. Mince the garlic cloves and grate the fresh ginger.
Cut the seitan into thin slices, about 1/4 inch thick.
In a small bowl, mix the cornstarch and water to create a slurry and set aside.
Heat olive oil in a large skillet or wok over medium-high heat. Once hot, add the sliced onions and sauté for 2-3 minutes until they become translucent.
Add the minced garlic and grated ginger to the skillet and stir-fry for another 30 seconds until fragrant.
Increase the heat to high and add the sliced seitan to the skillet. Stir-fry for about 3-4 minutes, allowing it to brown slightly.
Add the sliced red and green bell peppers to the skillet and continue to stir-fry everything together for an additional 2 minutes.
Sprinkle the black pepper evenly over the mixture and stir in. Pour in the soy sauce and vegetable broth, stirring everything to combine.
Bring the mixture to a gentle boil, then reduce the heat to medium and add the cornstarch slurry. Cook, stirring constantly, until the sauce thickens, about 1-2 minutes.
Drizzle the sesame oil over the dish and give it a final stir. Remove from heat.
Garnish with sliced scallions before serving.
Serve hot over steamed rice or noodles.
Nutrition Facts
Calories |
1190 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.9 g | 61% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 9.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2364 mg | 103% | |
| Total Carbohydrate | 81.7 g | 30% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 17.8 g | ||
| Protein | 115.1 g | 230% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 378 mg | 29% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 1716 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
