Plant-based Steak, Peppers, and Onions
Not only is this recipe a breeze to prepare, but it also yields two generous portions packed with nutritional goodness.
Each serving delivers 36 grams of protein courtesy of heart-healthy Beyond Steak and a hearty 7 grams of fiber from the sautéed onions and bell peppers, which sort of twirl up like pasta. It’s a winning combo that’s hard to resist!
This dish is also versatile. Feel free to unleash your inner chef by experimenting with extra seasonings to elevate the flavor profile. Add a dash more garlic or onion powder for a flavor boost, or if you’re craving some heat, a sprinkle of crushed red pepper flakes will do the trick. And to put the finishing touch on this culinary masterpiece, consider garnishing with minced fresh herbs for an extra layer of deliciousness.
Try my Chocolate-Peanut Butter Dates.
Plant-based Steak, Peppers, and Onions
Ingredients
- 1 package frozen Beyond Steak
- 2 bell peppers, any preferred color
- 1 large yellow onion
- ½ tablespoon reduced-sodium soy sauce
- ½ tablespoon Worchester sauce
- ½ teaspoon garlic powder, more to taste
- ½ teaspoon onion powder, more to taste
Instructions
- Cut the onion in half, and slice each half into a large pile of thin half-moons. Slice the bell peppers into similar thin slices, discarding the seeds and pith. Set aside.
- Liberally mist a large skillet with olive oil spray and warm over medium-high heat. Add the Beyond steak and cook for about 5 minutes (according to package directions), stirring occasionally.
- When it’s done cooking, mix in the soy sauce, Worchester sauce, garlic and onion powders. Stir until the cooked steak is evenly coated in the seasoning. Transfer to a dish and cover to keep warm.
- Reapply a generous amount of oil spray to the heated pan. Add the onions and peppers and sauté for 10 to 15 minutes, until they’re very soft and caramelized. Add in the steak and mix throughout the veggies.
- Season with additional soy sauce, garlic, onion, crushed red pepper flakes and minced herbs.
