Pepper “Steak” with Soy Curls

Jump to Pepper Steak : Jump to Cream of Mushroom Soup

Growing up, Pepper Steak was a meal we had frequently. My mom always made it with a can of cream of mushroom soup, bell peppers, soy sauce, and cut flank steak. I’ve been trying to recreate it for a few year, but I didn’t want the texture of tofu in it. I had never tried soy curls before but when I heard of them I knew they would be a perfect option for Pepper Steak. I plan to try this again with tempeh in the future, so keep an eye out for that recipe eventually.

This came together really well. It did take a little longer than I intended it to, which isn’t uncommon for me, but that’s because I wanted to make my own cream of mushroom soup. I’m going to include the instructions below for cream of mushroom soup. If you are in a time crunch or just don’t enjoy cooking, skip on past and feel free to use a can of cream of mushroom soup instead.

For the cream of mushroom soup, dice 6 mushrooms and 1/4 of an onion. Saute these in a bit of oil until the mushrooms have softened and onions are translucent. Add 2 tbsp of butter and allow it to fully melt, then add 6 tbsp flour. Stir this continuously until the mushrooms and onions sort of coagulate.

Slowly and while continuously stirring, add in 30 oz of vegetable broth. Let this simmer until it begins to thicken. Once the soup is thick, add 3/4 cup of milk and 1 tbsp of cream cheese. Allow the soup to continue simmering until the cream cheese has melted and combined. Set aside 2 cups of mushroom soup for the pepper steak and the rest can be saved for a different meal.

SKIP TO HERE IF YOU ARE USING CANNED SOUP.

Dice 2 small bell peppers. In a large pot, saute bell peppers in a small amount of sesame oil until softened. Add 6 oz of soy curls (I used Butler’s brand), 2 cups mushroom soup (or 1 can of cream of mushroom), 2 tbsp hoisin sauce, 3 tbsp soy sauce, and a good amount of pepper. Stir well to combine.

Allow this to simmer for about 10 – 15 minutes. In the meantime, make a pot of rice. Once the pepper steak has thickened a bit and rice is finished, serve and enjoy!

Pepper Steak with Soy Curls

Cream of Mushroom Soup Ingredients:

  • 6 mushrooms
  • 1/4 of an onion
  • 2 tbsp butter
  • 6 tbsp flour
  • 30 oz vegetable broth
  • 3/4 cup milk
  • 1 tbsp cream cheese

Pepper Steak Ingredients:

  • 2 small bell peppers
  • sesame oil
  • 6 oz soy curls
  • 2 cups cream of mushroom soup (or 1 can of store bought cream of mushroom soup)
  • 2 tbsp hoisin sauce
  • 3 tbsp soy sauce
  • pepper

Cream of Mushroom Soup instructions:

  1. Dice 6 mushrooms and about a 1/4 of an onion. Saute the mushrooms and onions in a bit of oil until the onion is translucent.
  2. Add 2 tbsp of butter and allow it to fully melt, then add 6 tbsp flour. Stir consistently until the butter, onion, mushroom and flour combine.
  3. Slowly, and while continuously stirring, add 30 oz of vegetable broth. Let this simmer until it begins to thicken, about 10 minutes.
  4. Once the soup has thickened add 3/4 cup of milk and 1 tbsp cream cheese. Continue simmering until the cream cheese has melted and combined.
  5. Set aside 2 cups of soup for the pepper steak. The rest can be saved for a future meal itself.

Pepper Steak Instructions:

  1. Dice 2 small bell peppers. In a large pot, saute the bell peppers in a small amount of sesame oil until the peppers have softened.
  2. Add 6 oz of Butler’s Soy Curls, 2 cups mushroom soup (or 1 can of store bought), 2 tbsp hoisin sauce, 3 tbsp soy sauce, and a good amount of pepper. Stir well to combine.
  3. Allow this mixture to simmer and thicken for about 10-15 minutes. In the meantime, make a pot of rice. Once the pepper steak has thickened and rice is finished, you are ready to serve.
  4. Optional toppings: Peanuts, green onions, sesame seeds

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