{Recipe} Chinese Portabello Pepper "Steak"

Steak-less Pepper Steak?! Don't worry. This pepper "steak" is a wonderful stand-in for your meatless nights (hello Meatless Monday!). You honestly don't miss the meat when you have mushrooms as a stand-in (so savory, so satisfying!). And the addition of cauliflower rice is not only absolutely scrumptious, it's also an easy way to pack more veggies into your day. Is this as good as take-out? I think it's even better!

Ingredients

• 1 head cauliflower*
• 2 portabello mushroom caps, sliced into 1/4 inch strips
• 1 yellow onion, sliced into 1 inch wide strips
• 1 green bell pepper*, cut into 1 inch pieces
• 1 red bell pepper*, cut into 1 inch pieces
• 1 Tbsp coconut oil
• 1/4 cup soy sauce* or coconut aminos
• 1/4 cup cooking sherry (omit if on Whole 30)
• 1 Tbsp arrowroot powder
• 1/3 cup vegetable broth*
• 1 Tbsp sesame oil
• 1 Tbsp sugar* (omit if on Whole 30)
• 1 Tbsp freshly ground black pepper
• 2 cloves garlic, minced
• 2 tsp grated fresh ginger

*Creative Green Living recommends purchasing these ingredients as organic where available to avoid GMOs as well as pervasive pesticides.

Nutrition information is approximate and may vary based on the freshness and brand of your ingredients. Based on recipe below making four servings. Nutrition information calculated at: Calorie Count.

Directions

1. Cut cauliflower off stalk and pulse in food processor (in manageable batches to avoid over processing). Add cauliflower "rice" into dry skillet and cook over medium heat for a couple of minutes to evaporate some of the moisture. Set aside.
2. In a medium sized bowl, toss together mushroom strips, 1 tablespoon soy sauce/coconut aminos, and 1 tablespoon of sherry. Allow to marinate for a few minutes while you get the other vegetables chopped and the sauce ready.
3. In a bowl or measuring cup, stir together the remaining soy sauce/coconut aminos, sherry, arrowroot powder, sesame oil, broth, and sugar. Set aside.
4. Heat coconut oil over medium heat and cook the mushrooms until tender (about 5-8 minutes).
5. Add peppers and onions, cooking until tender (about 5-8 minutes).
6. Add garlic, fresh pepper, and ginger.
7. Add in the sauce and stir until thickened (it doesn't take long; only about a minute or two).
8. Serve over cauliflower "rice".

Chinese Portabello Pepper "Steak"

Yield: 3

Author: Amber Gaines

Prep time: 15 MinCook time: 20 MinTotal time: 35 Min

Steak-less Pepper Steak?! Don't worry. This pepper "steak" is a wonderful stand-in for your meatless nights (hello Meatless Monday!). You honestly don't miss the meat when you have mushrooms as a stand-in (so savory, so satisfying!). And the addition of cauliflower rice is not only absolutely scrumptious, it's also an easy way to pack more veggies into your day.

Ingredients

• 1 head cauliflower
• 2 portabello mushroom caps, sliced into 1/4 inch strips
• 1 yellow onion, sliced into 1 inch wide strips
• 1 green bell pepper, cut into 1 inch pieces
• 1 red bell pepper, cut into 1 inch pieces
• 1 Tbsp coconut oil
• 1/4 cup soy sauce or coconut aminos
• 1/4 cup cooking sherry (omit if on Whole 30)
• 1 Tbsp arrowroot powder
• 1/3 cup vegetable broth
• 1 Tbsp sesame oil
• 1 Tbsp sugar (omit if on Whole 30)
• 1 Tbsp freshly ground black pepper
• 2 cloves garlic, minced
• 2 tsp grated fresh ginger

Instructions

1. Cut cauliflower off stalk and pulse in food processor (in manageable batches to avoid over processing). Add cauliflower "rice" into dry skillet and cook over medium heat for a couple of minutes to evaporate some of the moisture. Set aside.
2. In a medium sized bowl, toss together mushroom strips, 1 tablespoon soy sauce/coconut aminos, and 1 tablespoon of sherry. Allow to marinate for a few minutes while you get the other vegetables chopped and the sauce ready.
3. In a bowl or measuring cup, stir together the remaining soy sauce/coconut aminos, sherry, arrowroot powder, sesame oil, broth, and sugar. Set aside.
4. Heat coconut oil over medium heat and cook the mushrooms until tender (about 5-8 minutes).
5. Add peppers and onions, cooking until tender (about 5-8 minutes).
6. Add garlic, fresh pepper, and ginger.
7. Add in the sauce and stir until thickened (it doesn't take long; only about a minute or two).
8. Serve over cauliflower "rice".

Recommended Products:

Food processor

Professional Stainless Skillet

Nutrition Facts

Calories

207

Fat (grams)

7.6

Sat. Fat (grams)

3.5

Carbs (grams)

26.5

Fiber (grams)

4.2

Net carbs

22.3

Sugar (grams)

8.8

Protein (grams)

7.0

Sodium (milligrams)

990

Cholesterol (grams)

0.00

https://www.creativegreenliving.com/2015/02/chinese-takeout-portobello-pepper-steak-vegan-gluten-free-paleo-recipe.html

Copyright, 2015, Creative Green Living.

vegetarian, meat-less, whole 30, vegetables, cooking

main dish

Chinese

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Created using The Recipes Generator

About the Author: 

Amber Gaines is a food and craft blogger that lives in Tennessee with her husband and 3 kids. You can see more of her delicious recipes at Sew...Let's Cook or check out what she's sharing on Pinterest, Facebook, or Instagram.  

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