Crispy Shiitake Pepper Steak

Seeking something flavorful and filling for dinner tonight? You should try these crispy shiitake pepper steaks. One of my favorite restaurants worldwide is Grains Cafe in San Diego, where they prepare something similar. This recipe uses dehydrated shiitake mushrooms, which quicken the process and produce a meaty texture. Many people overlook dehydrated mushrooms. If you obtain some, try this recipe and share your thoughts in the description and comments.

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Crispy Shiitake Pepper Steak

Ingredients

1.75 oz Dehydrated Sliced Shiitake Mushrooms (rehydrated with 2 tbsp Tamari and 2 cups veggie broth)

Pepper Steak Marinade and Sauce

1/4 cup Tamari
3 Tbsp Worcestershire sauce
1 1/2 tsp Black pepper
1 Tbsp Hoisin sauce
2 cups reserved vegetable broth (from rehydrating the mushrooms)
3 Tbsp Maple syrup
3 tsp Minced garlic
3 tsp Freshly chopped ginger
1 Tbsp Sesame oil
2 Tbsp Roasted cashews
3 Tbsp Arrowroot starch or cornstarch slurry (2 Tbsp arrowroot mixed with 3 Tbsp water)

Extra Ingredients

1/2 Roasted Red Bell pepper, sliced
1/2 Roasted Yellow bell pepper, sliced
1 Shallot, sliced
Chopped green onions (for garnish)
Jasmine rice (for serving)
Sesame seeds (for garnish)

• • Rice flour (optional, for crisping the shiitake mushrooms)

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Directions

Step 1. Soak the mushrooms: Submerge the shiitake mushrooms in 2 Tbsp of Tamari and 2 cups of vegetable broth. Let them soak for at least 1 to 2 hours.

Step 2. Drain: Using a strainer and a paper towel, squeeze as much liquid out of the mushrooms as possible. Tip: Save the leftover liquid for your sauce or other recipes!

Step 3. Crisp the mushrooms: Toss the drained mushrooms in a little rice flour until fully coated. Pan-fry, deep-fry, or air-fry until crispy.

Step 4. Make the sauce: Add all the sauce ingredients (except the arrowroot slurry) to a saucepan and bring to a simmer. In the last 2 minutes of cooking, whisk in the arrowroot slurry to thicken the sauce.

Step 5. Combine and serve: Add the crispy mushrooms to a pan, pour the sauce over the top, and gently fold in the roasted bell peppers and shallots. Serve immediately over jasmine rice while the mushrooms are still crispy, and garnish with green onions and sesame seeds.

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Shopping List

Crispy Shiitake Pepper Steak

Ingredients

1.75 oz Dehydrated Sliced Shiitake Mushrooms (rehydrated with 2 tbsp Tamari and 2 cups veggie broth)

Pepper Steak Marinade and Sauce

1/4 cup Tamari
3 Tbsp Worcestershire sauce
1 1/2 tsp Black pepper
1 Tbsp Hoisin sauce
2 cups reserved vegetable broth (from rehydrating the mushrooms)
3 Tbsp Maple syrup
3 tsp Minced garlic
3 tsp Freshly chopped ginger
1 Tbsp Sesame oil
2 Tbsp Roasted cashews
3 Tbsp Arrowroot starch or cornstarch slurry (2 Tbsp arrowroot mixed with 3 Tbsp water)

Extra Ingredients

1/2 Roasted Red Bell pepper, sliced
1/2 Roasted Yellow bell pepper, sliced
1 Shallot, sliced
Chopped green onions (for garnish)
Jasmine rice (for serving)
Sesame seeds (for garnish)

• • Rice flour (optional, for crisping the shiitake mushrooms)

‍

Directions

Step 1. Soak the mushrooms: Submerge the shiitake mushrooms in 2 Tbsp of Tamari and 2 cups of vegetable broth. Let them soak for at least 1 to 2 hours.

Step 2. Drain: Using a strainer and a paper towel, squeeze as much liquid out of the mushrooms as possible. Tip: Save the leftover liquid for your sauce or other recipes!

Step 3. Crisp the mushrooms: Toss the drained mushrooms in a little rice flour until fully coated. Pan-fry, deep-fry, or air-fry until crispy.

‍