Vegan Beef with Broccoli
One pan vegan beef with broccoli is packed with veggies and flavor and is so simple to make! The broccoli cooks right in the sauce to save you time and dishes. This is just an incredibly flavorful, easy stir fry, perfect for weeknight dinners.
Servings: 4
Equipment
- 1 Skillet
Ingredients
For the Soy Curl ‘Beef’
- 3 1/2 cups vegan beef flavored stock or veggie stock mixed with beef flavored bouillon
- 1 tablespoon vegan oyster sauce or hoisin sauce
- 4 ounces dried soy curls
- 2 tablespoons cornstarch
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/8 teaspoon baking soda
- 2 teaspoons oil
- 1 tablespoon dark soy sauce
For the Sauce
- 1 teaspoon sesame oil
- 3 cloves garlic finely chopped
- 1 tablespoon finely chopped ginger
- 3 cups chopped broccoli chopped into 1” florets
- 3 tablespoons soy sauce or tamari for gluten-free
- 1 tablespoon dark soy sauce
- 1 tablespoon vegan oyster sauce or hoisin sauce
- 2 tablespoons brown sugar
- 1/2 teaspoon black pepper
- 1/2 cup vegan beef stock (reserved from soaking the soy curls)
To Add Later
- 2 teaspoons cornstarch mixed in 1 1/4 cup of the reserved stock
- sesame seeds and green onion for garnish
Instructions
Make the soy curls.
- Warm up the 3 1/2 cups stock in a microwave or saucepan until warm-hot, and add to a bowl. Then, mix the vegan oyster sauce into the stock and add the dried soy curls. Press and mix well, and let the soy curls soak for at least 15 minutes. Once the soy curls have soaked and are not dry, remove them from the stock mixture. Do not throw out the stock, we will use it later. (Transfer all of the soy curls to a strainer, then press the soy curls to squeeze out some of that excess moisture. You don't want to over-squeeze them, just lightly squeeze them). Then add to a large bowl.
- In a small bowl, mix the cornstarch, black pepper, garlic, and baking soda, then sprinkle all over the soy curls, tossing well to coat.
- Heat a large skillet over medium high heat, and add the oil. Then, once the oil is hot, transfer the soy curls to the skillet, and toss well to coat with the oil. Continue to cook for 2 minutes, then stir and flip some of the soy curls, and cook for another 1 minute or so. Then, drizzle the dark soy sauce all over, and toss well to coat again and continue to cook for another 1 to 2 minutes, until the soy curls are dry-ish and the sauce has coated all of the soy curls. You can cook for another minute to brown more, if you like. Remove the soycurls from the skillet and set these aside.
Make the sauce.
- Heat the same skillet over medium heat. Add the sesame oil then add the garlic and ginger and cook for one to two minutes, or until the garlic is starting to turn golden. Then, add in the broccoli and toss well with the ginger-garlic mixture and cook for half a minute. Add in all of the sauces, brown sugar, black pepper, and 1/2 cup of the reserved stock from soaking the soy curls. Mix well, then cover with the lid, so that this mixture can come to boil and also steam the broccoli, about 3 to 5 minutes. Check if the broccoli is cooked to about al dente, then mix the cornstarch in the reserved stock, and add the cornstarch-reserved stock mixture to the skillet, and bring to a boil.
- Fold in the soy curls, tossing well to coat, and then switch off the heat. Taste and adjust flavor of the sauce. If you want some heat, add some pepper flakes, and if you want it's saltier, then add in a pinch of salt. Let the soy curls sit in the sauce to soak for 2 to 3 minutes, then garnish with green onion and sesame seeds, and serve over rice or quinoa, or lettuce and enjoy.
Video
Notes
This recipe is gluten-free, if you use tamari instead of soy sauce and dark soy sauce. Or you can use tamari mixed with a little molasses instead of the dark soy sauce. Also make sure that your vegan oyster sauce or hoisin is gluten-free.
This recipe is nut-free.
For soy-free, but you could use seitan or chickpea tofu instead of soy curls. For these proteins, no need to soak in the broth, just toss them directly with the cornstarch mixture and cook them until crisp in the pan, then proceed with the recipe as written. Instead of the soy sauce, use coconut aminos, and instead of the dark soy sauce, mix the coconut aminos with a little molasses. Also make sure that your vegan oyster sauce or hoisin sauce is soy-free.
Nutrition
Calories: 203kcal | Carbohydrates: 26g | Protein: 18g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 989mg | Potassium: 313mg | Fiber: 7g | Sugar: 11g | Vitamin A: 427IU | Vitamin C: 62mg | Calcium: 146mg | Iron: 4mg