Just 10 ingredients and 15 minutes to make, this is the vegan version of that Chinese-American pepper steak dish. It's not only incredibly delicious, but it's even easier to make than the traditional version. Perfect for meal prepping. Gluten-free, oil-free versions.
Make the sauce: Add all of the sauce ingredients to a medium bowl or large measuring cup and whisk well to combine. Set aside.
Make the pepper black beans: Heat the oil in a large skillet over medium-high heat, when hot add the peppers and cook for about 2 minutes. Add the garlic and ginger and cook another 5 minutes, stirring often until the peppers start to soften and begin to brown.
Add the black beans and all of the sauce to the pan and stir, cooking another few minutes until the sauce thickens and coats the veggies, and the beans are heated through. If the sauce gets too thick, just stir in a splash of water as needed. Serve hot over rice and garnish with green onions and sesame seeds if desired.
Oil-free: for an oil-free version, simply saute the peppers in water or broth. Cornstarch: used to thicken the sauce, most other starches can be substituted. I would recommend arrowroot starch.Black beans: sub with any other type of cooked bean for a variety of flavours and textures. You could also sub sliced and pan-fried seitan steak.Liquid smoke: can be substituted with smoked paprika (although I tested both and much preferred the flavour of liquid smoke here). Make-ahead: once cooled, this dish can be stored in an air-tight container in the fridge for 3 - 5 days. Gently reheat on the stove or in the microwave.