BRYANNA'S VIETNAMESE-STYLE VEGGIE "BEEF" STRIPS WITH TOMATOES (A Weight Watcher's Core Plan recipe)
This is ridiculously fast and easy, but very good! Serve with steamed rice, brown preferable, bulgur, or quinoa. PS: If you don't want to use "beefy" strips of any kind, try using strips of grilled portabello mushrooms, but add them at the last minute.
1 Tbs oil (Chinese cold-pressed peanut oil, if possible)
8 oz. (227 g) vegan "beef" strips, such as President's Choice Meatless Beef Strips, Yves "Beef Tenders", Morningstar Farms Meal Starters Steak Strips, or Lightlife Smart Menu Steak Strips (or a good "beefy" seitan" cut into strips would also work, or “beefy” Soy Curls-- see Cooking Tip below)
1/8 tsp. garlic powder or granules
freshly-ground black pepper to taste
1 Tbs dark or mushroom soy sauce
1 clove garlic, crushed
2 small ripe tomatoes, thinly-sliced
1/3 cup water
3 small green onions, chopped
about a tablespoon more of vegetarian "fish sauce" or alternate, according to taste
more freshly-ground black pepper to taste
Combine the strips with the garlic granules, black pepper to taste, dark soy sauce and "fish sauce".
Heat oil in a nonstick skillet or stir-fry pan. When hot, add the strips, crushed garlic, and the marinade. Stir-fry until the strips start to brown. Add the tomatoes, green onions, and water and stir-fry just until the tomatoes soften. Taste to see if it needs more pepper, and/or "fish sauce".
Nutrition (per serving): 250.9 calories; 35% calories from fat; 10.3g total fat; 0.0mg cholesterol; 1100.6mg sodium; 930.6mg potassium; 10.3g carbohydrates; 1.5g fiber; 4.1g sugar; 8.8g net carbs; 32.7g protein; 5.6 points.
Cooking Tip: To make "beefy" Soy Curls-- use 5.3 oz. (a scant 4 cups) dry Soy Curls® reconstituted for about 15 minutes with a mixture of: 4 cups boiling water, 4 tsp. Marmite, 4 Tbs. + 1 tsp soy sauce, 4 Tbs + 1 tsp ketchup, and 4 tsp gravy browner. Drain the Soy Curls® when they are tender, and use in the recipe. Freeze whatever you don't use.