Pepper Steak:
½ an 8-ounce bag of Butler Soy Curls
1 large onion sliced
1 green bell pepper sliced into medium strips
1 red bell pepper sliced into medium strips
1 tsp. black pepper
2–3 Tbsp. of water for cooking, if necessary
Salt to taste

Sauce:
¼ cup of low-sodium soy sauce (use tamari to make gluten-free)
1 Tbsp. cornstarch
1 Tbsp. maple syrup
½ cup of water
1 tsp. of onion powder
1 tsp. of garlic powder
¼ tsp. ground ginger

1 large onion sliced 1 green bell pepper sliced into medium strips 1 red bell pepper sliced into medium strips 1 tsp black pepper 2 –3 Tbsp. of water for cooking, if necessary 1 Tbsp cornstarch 1 Tbsp maple syrup 1 tsp of onion powder 1 tsp of garlic powder

Instructions
Preheat a nonstick skillet on a medium heat.

Place the soy curls in a bowl and cover with water for 8 minutes. While the soy curls are soaking in the water slice the bell peppers and onion.

Once the pan is completely heated add the onions and cook them until they are soft and begin to slightly brown. Add 1-2 Tbsp. of the water, if needed, to prevent them from sticking. Add the bell peppers, mix with onions, and cook for 1-2 minutes.

Assemble the brown sauce while the peppers and onion cook and set aside.

Drain the soy curls, add them to the skillet with the peppers and onion, and toss to combine everything. Season with the black pepper and salt. Cook for 1-2 minutes.

Pour the brown sauce into the skillet, make sure everything is coated, and stir until the sauce thickens.

Serve hot over rice or enjoy by itself.