Plant-based Pepper Steak

Growing up, one of my mom's specialties was pepper steak. I was craving some nostalgia this week, so made this plant-based version. It's really tasty.

Pepper Steak
Serves 2-4

Ingredients

1 pkg.    Gardein beefless tips
2 med.   green peppers chopped
1 med.   onion chopped
3-4.        garlic cloves minced
1 pkg.    frozen sliced mushrooms (I used Trader Joe's mushroom medley)
2 med.   fresh tomatoes cut in wedges
8 oz.      mushroom broth
3-4 Tbls soy sauce
1 Tbls    chili garlic sauce
2-3Tbls. cornstarch
Lots of   black pepper
1 Tbls.   oil (I used peanut oil)
1/2 pkg  green onions for garnish
1.5 c.      brown rice

Instructions

Cook rice per instructions.

Heat a pan or wok on medium high. Open the bag of Gardein and dump in the cornstarch and use the bag to coat the frozen beefless tips. Sautés onions for 1-2 minutes in a little oil. Add green peppers and garlic and saute 2-3 minutes. Add in the frozen mushrooms and if you can cover the pan for 2-3 minutes. Cook vegetables until done and reserve vegetables and liquid in a bowl. Add oil and dump the coated beefless tips in the pan/wok to brown. Use up to half the mushroom broth to deglaze the pan as necessary. Cook 4-5 minutes before adding back in the veggies and their liquid and tomato wedges. Mix the remaining half of broth with soy sauce and chili garlic sauce and add to the pan. Cook another 3 minutes or so. The cornstarch from the beefless tips should thicken the sauce to a light gravy consistency. If needed, sprinkle a small amount of extra cornstarch to achieve the consistency you desire (do not add in scoops or it will get clumps!) Add a lot of black pepper (to taste.) Serve over rice and garnish with sliced green onions. Enjoy!