Beef and Broccoli Made vegan! this plant based Loaded with classic Chinese-American dishes Tender Vegan “Beef”, comes with fresh broccoli, garlic, and ginger and a rich stir-fry sauce. Super meaty, smoothAnd Only 1-pan Necessary!
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📘 What is beef and broccoli?
Beef and Broccoli is a classic Chinese-American food which consists of sautéed beef chops and broccoli cooked in a soy-based sauce. Traditionally, the Chinese version of this dish uses gai lan, also known as Chinese broccoli or kale.
⭐️ Why you should try this recipe
- Meaty, smooth and so delicious. This vegan version of the classic is nothing to envy! The vegan beef is incredibly tender and juicy, the broccoli is fresh and crunchy, and the sauce has the perfect balance of flavors!
- High protein and healthy. Served over steamed rice, this dish is filling and packed with protein.
- Easy and fast. This beef and broccoli dish only requires 1 pan and about 30 minutes. It’s perfect for a weeknight dinner, plus leftovers keep very well!
🥦 Ingredients note
This recipe requires Only 12 ingredients. Here are some key ingredients you’ll need:
- Vegan beef – I went with TVP (textured vegetable protein) slices to replace the beef. You can find TVP slices online or in Asian supermarkets. It is a dry product made from soy flour. See below to read about other possible options.
- Broccoli – or broccolini. I recommend using fresh broccoli for the best flavor and texture. Frozen broccoli will work but won’t be as good.
- garlic
- ginger – Use fresh ginger for a citrusy and peppery flavor.
- I am Willow – We will use two different types of soy sauce. Regular soy sauce for umami and flavor and dark soy sauce to give the TVP a dark brown color.
- Cornstarch – To thicken the sauce. You can use tapioca starch if you want.
- sesame oil – Sesame oil is good for toasting nuts.
- sugar – I went with light brown sugar, but coconut sugar or maple syrup are good options.
- Bell pepper – For an earthy aroma and a subtle heat.
🥣 How to make vegan “beef” and broccoli
This recipe consists of Three basic steps: Preparing vegan beef, steaming broccoli, and sauteing them with sauce.
To prepare TVP:
- Rehydrate the TVP. Soak the slices in water for about 30 minutes or until soft.
- Drain and rinse. Squeeze the slices to remove moisture. Rinse, squeeze again. Repeat this step 3-4 times, this will help get rid of the taste of soy flour.
- Tear into thin strips. Cut the slices into thin strips using your hands or a pair of scissors.
- to marinate Finally, let the TVP marinate with soy sauce and oil for about 10 minutes.
Next, it’s time to cook the broccoli and beef.
- Steam the broccoli. Add the broccoli florets to a pan and pour in about ⅓ cup of water. Bring to a boil and cover to steam the broccoli. Usually, 1-2 minutes is enough, as you want the broccoli to be just tender. Set the broccoli aside.
- Vegan Beef Roast. Fry the TVP strips until slightly golden brown. Add minced garlic and ginger and cook for another minute.
- Pour in the sauce. Add the sauce to the skillet and stir to coat. Let the vegan beef simmer in the sauce for 1-2 minutes.
- Add broccoli and slurry. Finally, add the steamed broccoli back to the skillet and add the cornstarch slurry to thicken the sauce. Cook for another minute and serve!
You can serve this vegan beef and broccoli On top of the rice (Especially delicious with this clay pot rice!) Or Quinoa For a healthy and filling meal!
📔 Tips
- Do not overcook the broccoli. You don’t want the broccoli to be mushy, it should retain some texture and have some crunch.
- Slice the “beef” into thin slices. Thinner slices will absorb the sauce better and won’t be as chewy. If your TVP slices are too thick, feel free to cut them in half, thickness-wise.
- Double the recipe for leftovers. This beef and broccoli keeps very well in the fridge for 3-4 days. Then you can gently warm it in the oven for a few minutes before serving with your favorite cereal.
This is a beef and broccoli dish So meaty You’ll Never Believe It’s Vegetarian! This is one of my favorite Chinese-inspired recipes!
🍜 More classic takeout dishes
Let me know in the comments if you try this recipe!
📖 Recipe
Vegan beef and broccoli
Beef and Broccoli Made vegan! this plant based Loaded with classic Chinese-American dishes Tender Vegan “Beef”, fresh broccoli, garlic and ginger. Super meaty, smoothAnd Only 1-pan Necessary!
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instructions
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Prepare the vegan beef: Add TVP slices to a bowl and cover with water. Rehydrate the slices for about 30 minutes or until soft.
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Squeeze the slices to remove excess water. Rinse under cold water and wring again. Repeat this step 3-4 times to remove the soy flour taste.
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Cut the slices into thin strips using your hands or scissors. Transfer to a bowl. Add soy sauce, oil and dark soy sauce. Stir to coat and let marinate for about 10 minutes.
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Meanwhile, prepare the sauce: In a small bowl, stir together the vegetable broth, soy sauce, brown sugar, dark soy sauce, toasted sesame oil, and black pepper. In another bowl, dissolve the cornstarch in 2 tablespoons of water. Set aside.
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Fry: In a non-stick skillet, add ⅓ cup water. Bring to a boil. When it boils, add the broccoli and cover with a lid. Steam the broccoli for 1-2 minutes or until just tender (don’t overcook it). Remove broccoli from skillet and set aside. Discard the cooking water.
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Heat a tablespoon of oil in a wok on medium heat. Once hot, add the vegan beef and fry for 3-5 minutes or until golden brown.
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Next, add the minced garlic and ginger and cook for another 1 minute. Pour in the sauce and let the beef simmer for 1-2 minutes.
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Add the steamed broccoli back to the skillet. Pour in the cornstarch slurry and stir to combine. Cook for another minute or until the sauce thickens.
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Serve immediately over white rice or quinoa!
Comment
- Do not overcook the broccoli. You don’t want the broccoli to be mushy, it should retain some texture and have some crunch.
- Slice the “beef” into thin slices. Thinner slices will absorb the sauce better and won’t be as chewy. If your TVP slices are too thick, feel free to cut them in half, thickness-wise.
- Double the recipe for leftovers. This beef and broccoli keeps very well in the fridge for 3-4 days. You can then reheat gently in the oven for a few minutes before serving with your choice of grains.
