Szechuan Pepper Impossible Steak Stir-Fry

Seared plant-based steak bites tossed with crisp red bell peppers in a fiery garlic-soy glaze over steamed brown rice.

• Prep: 15 min
• Cook: 15 min
• Total: 30 min
• Servings: 4
• Cuisine: Chinese
• Difficulty: Easy

Dietary

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

Tags

• stir-fry
• sauté
• healthy
• spicy
• savory
• quick

Ingredients

• 1.5 pound Impossible steak bites
• 1 tablespoon olive oil (extra virgin)
• 2 red bell peppers (medium, sliced thin)
• 4 clove garlic (minced)
• 0.25 cup reduced sodium soy sauce
• 1 teaspoon crushed red pepper flakes
• 0.5 teaspoon black pepper (coarsely ground)
• 1 cup brown rice (uncooked)

Instructions

1. Combine 1 cup uncooked brown rice with 2 1/4 cups water in a saucepan; bring to a boil, cover tightly, reduce heat to low, and simmer 40 minutes until water is absorbed and grains are tender.
2. In a small bowl, stir together the reduced sodium soy sauce, crushed red pepper flakes, and black pepper.
3. Heat olive oil in a large skillet or wok over medium-high heat. Add Impossible steak bites in a single layer and sear for 5 to 6 minutes, turning occasionally until well browned on all sides.
4. Toss in the minced garlic and sliced red bell peppers; stir-fry for 3 minutes until peppers are crisp-tender and garlic is fragrant.
5. Pour the seasoned soy mixture over the skillet contents and stir rapidly for 1 to 2 minutes until bubbly and evenly glazed. Portion over the warm brown rice.

Notes

Store in airtight freezer containers; reheats nicely in a hot skillet or microwave.

Nutrition (per serving)

• Calories: 440
• Protein: 33 g
• Carbohydrates: 45 g
• Fat: 13 g
• Fiber: 8 g
• Sodium: 470 mg
• Saturated Fat: 3.5 g
• Sugar: 3 g