Tuesday, September 23, 2014

Soy Curl Pepper Steak

I haven't been able to find my favorite steak substitute anywhere lately. I'd put pepper steak on my menu for the week, but forgot that I'd never located the Gardein beef tips. I decided to see what I could do with some soy curls, since they're a pretty versatile substitute. This was really tasty!!! It got a 5 out of 5, which is super rare! It's not low fat AT ALL, but it is high in protein, fiber, iron, and vitamin C and it still beats takeout from pretty much anywhere.

Sauce Ingredients:
3 TBS tamari
4 TBS rice wine
2 TBS corn starch
1/3 cup low sodium faux chicken broth (or vegetable broth)
1 TBS sesame oil
1 TBS sugar
1 TBS freshly ground black pepper (yes, a whole tablespoon!)

Into the wok, in this order:
1 TBS peanut oil
1 TBS canola oil
4 servings of soy curls, soaked in hot mushroom bouillon (faux beef would work, too)
3 cloves of garlic, minced
2 teaspoons minced ginger
1 red bell pepper, diced
1 green bell pepper, diced
1 large onion, diced
1/2 cup of chopped leeks
1/4 cup raw cashews

First, make the sauce. Just put everything into a bowl, whisk it together, and set it aside. 

Add the peanut and canola oil to the wok and get it super hot. Drain and squeeze the soy curls, then toss them into the wok (carefully) along with the garlic and ginger. Cook for about 3 minutes - the soy curls should brown. Add the peppers, onions, leeks, and cashews and cook for another 3 minutes. Add the sauce and cook for 1 more minute, 

Serve on top of a bed of rice. 

Nutrition (per 1/5 recipe - about 1 cup each serving):

Calories: 235
Fat: 14 g
Carbs: 15 g
Fiber: 16%
Sugars: 6.39 g
Protein: 9.5 g
Vitamin A: 16%
Vitamin C: 87%
Iron: 69%
Calcium: 1%

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