Charred Scallion Impossible Steak Stir-Fry with Bell Peppers and Soba Noodles

Seared plant-based steak bites tossed with charred scallions, sweet bell peppers, and buckwheat soba noodles in a rich ginger-soy glaze.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 4
• Cuisine: Japanese
• Difficulty: Easy
• Cost: $8.38/serving

Dietary

• Vegetarian
• Vegan
• Dairy-Free
• Nut-Free
• Egg-Free
• Pescatarian
• High-Protein
• Low-Fat
• Low-Sodium
• Low-Sugar
• Low-Saturated-Fat
• Low-Cholesterol
• Low-Calorie

Tags

• stir-fry
• savory
• quick
• healthy
• smoky

Ingredients

• 1.25 pound plant based steak bites
• 8 ounce soba noodles (dry)
• 2 red bell peppers (sliced into strips)
• 1 bunch scallions (cut into 2-inch segments)
• 1 tablespoon sesame oil
• 3 clove garlic (minced)
• 1 tablespoon fresh ginger (minced)
• 0.25 cup low sodium soy sauce
• 1 tablespoon rice vinegar

Instructions

1. Cook soba noodles in boiling water for 5 minutes until tender, then drain and rinse under cold water to prevent sticking.
2. Heat sesame oil in a large skillet or wok over high heat. Add plant based steak bites and sear undisturbed for 3 minutes per side until deeply browned and crisp at the edges, then remove to a bowl.
3. In the same pan, add sliced red bell peppers, scallion segments, minced garlic, and minced ginger, stir-frying for 3 minutes until slightly charred yet crisp.
4. Whisk low sodium soy sauce and rice vinegar together, then pour into the pan along with the cooked soba noodles and seared steak bites, tossing everything for 2 minutes to glaze.

Notes

Portions freeze and reheat cleanly in the microwave with a splash of water.

Nutrition (per serving)

• Calories: 450
• Protein: 33 g
• Carbohydrates: 49 g
• Fat: 15 g
• Fiber: 6 g
• Sodium: 480 mg
• Saturated Fat: 4 g
• Sugar: 5 g