Soy steak strips are prepared using Butler Soy Curls™. When seasoned and prepared properly, this unique product yields an amazing steak-like meat analogue (left unseasoned they have an inherent natural sweetness; proper seasoning helps mask this sweetness). Butler Soy Curls™ have a texture similar to textured soy/vegetable protein chunks but they are fundamentally different because they are made with non-GMO whole soybeans, as opposed to textured soy/vegetable protein, which is the extruded by-product of soybean oil production. As such, they are processed differently and use no solvents in the production process.
For gluten-free diets, use wheat-free tamari in the seasoning broth. Omit the vegan Worcestershire if commercial varieties are not gluten-free; or prepare the Worcestershire sauce found in my cookbooks using wheat-free tamari.
This recipe yields about 1 and ½ lbs.
• 1 pkg (8 oz) Butler Soy Curls™
• 3 cups water
• 3 T tamari, soy sauce or Bragg Liquid Aminos™*
• 4 tsp onion powder
• 2 tsp garlic powder
• 2 tsp nutritional yeast flakes
• 2 tsp mushroom powder (porcini or portabella)
• 2 tsp browning liquid (e.g., Gravy Master™; for color)
• 1 tsp vegan Worcestershire sauce
• ½ tsp paprika
• a few grinds of fresh ground black pepper
*Reduce the tamari to 2 tablespoons if you intend to serve the strips in a sauce, such as BBQ or teriyaki; or use reduced-sodium tamari or soy sauce.
Omit the paprika and add the following ingredients to the seasoning broth:
• 2 tsp ancho chili powder (mild chili powder)
• 1 tsp ground cumin
• optional for spicy: chipotle chili powder to taste
Additional Ingredients for Sautéing
• 2 T olive oil
• sea salt or kosher salt as desired
• additional coarse ground pepper as desired
• additional herbs and spices of your choice
In a large saucepan, whisk together the seasoning broth ingredients and bring to a boil. Remove the saucepan from the heat and add the dry soy curls. Fold well in the broth and cover the saucepan. Allow to cool for 30 minutes to allow proper absorption of the seasoning and the color. Fold occasionally to ensure that all pieces are rehydrated and seasoned.
Drain the excess liquid (about ½ cup) and reserve if desired for enhancing vegetable broths or for seasoning other foods.
Add the olive oil to a large skillet and place over medium heat. Add the seasoned steak strips and any additional herbs and spices as desired (a splash of red wine is always a nice touch too). Sauté, turning frequently until most of the liquid has evaporated and the strips are nicely browned(the steak strips hold a great deal of flavored broth even after draining the excess, so browning may take a bit longer than other meat analogues). Taste and add salt and pepper as desired.
If you wish to toss the strips with sautéed onions or other vegetables, prepare them in a separate skillet and combine with the steak strips before serving.
Note: To shred the steak strips, pulse a few times in a food processor fitted with a standard chopping blade. Process in two batches so as not to overcrowd the processor bowl.