You know that Chinese-American pepper steak stir-fry dish? Well, this is the veganized version of that. Just 10 ingredients and 15 minutes to make, Vegan Pepper Black Bean Stir-Fry is not only incredibly delicious, but it's even easier to make than the traditional version. Gotta love when that happens!
Instead of steak, I use black beans. Now that may seem odd at first thought, but black beans are mild in flavour meaning they will take on whatever flavour you give them, and they are super hearty and satisfying so they make the perfect steak-like sub. Combine that with sautéed ginger and garlic bell peppers and toss in a tangy umami sauce, and let me introduce you to the most scrumptious vegan stir-fry.
If you're not feeling the black bean vibe tho, you can definitely get a little more adventurous and replace them with some sliced, pan-fried seitan steaks.
This is the perfect last-minute weeknight meal and also keeps fresh in the fridge for a few days so it's great for making ahead or meal prepping.
To Make Vegan Pepper Black Bean Stir-Fry:
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.
Tip: whenever I make a stir-fry I love using my hefty cast iron pan for the best no-stick surface.
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. I'm a fan of spice so I also love garnishing pepper black beans with a little Sriracha!
Bon appetegan!
Sam Turnbull
(click stars to vote)
Vegan Pepper Black Bean Stir-Fry
Servings:
PRINT
PIN
COMMENT
Ingredients
For the sauce:
- ½ cup water
- ¼ cup soy sauce, (gluten-free if preferred)
- 2 tablespoons cornstarch
- 1 tablespoon rice vinegar
- 1 ½ teaspoons brown or white sugar
- ¼ teaspoon liquid smoke
For the pepper black beans:
- 1 tablespoon light oil, (such as canola or vegetable)
- 2 bell peppers (any colour), thinly sliced
- 4 cloves garlic,, minced
- 2 inches fresh ginger, minced
- 1 19oz can black beans,, drained and rinsed (2 cups)
- green onions and sesame seeds, for garnish, (optional)
Instructions
- 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.
Notes
Nutrition
Heidi says
Every so often, I love to make one of your older recipes and share them with friends ❤️. This was a huge hit and all I can say is everything I make of yours( unless there’s user error) is absolutely easy and delish! Thank you for keeping me almost completely vegan since 2020!!!!
Jess @ It Doesn't Taste Like Chicken says
That's so wonderful! Thanks for your kind words, Heidi.
James says
Always a favorite in our house. So easy and delicious. Thank you.
Sam Turnbull says
So happy you love it!
Christiane says
So easy to make but yet so delicious! I had it for dinner tonight with crumbled tempeh.
Sam Turnbull says
Wonderful!!
Sora says
Soo good! I cook for my parents, and they both said 10/10!! (Second time making this:)
Sam Turnbull says
Yay! Love it 🙂
Agnes says
WOW this is so easy to make!!! the longest time was to slice up the veggies :p I didn't have peppers so i sub with onion and added some frozen chickpeas & quiona too. Love the sauce! it has a slight vinegar taste to it, next time i will leave out the spicy sauce to try non spicy version. So glad I find your website, will now spend hours browsing to see if i find other easy recipes to try. THANK YOU!!!
Sam Turnbull says
Haha! Wonderful! I hope you enjoy many more recipes 🙂