Why You’ll Love This Recipe
- Better than takeout
- Completely plant-based and satisfying
- Quick and easy weeknight meal
- Packed with flavor from garlic and ginger
- High in protein and fiber
- Great for meal prep
- Pairs perfectly with rice or noodles
- Family-friendly recipe
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Vegan Beef
- 12 ounces vegan beef strips, seitan strips, or soy curls
- 1 tablespoon olive oil
- 1 tablespoon soy sauce
For the Broccoli
- 4 cups broccoli florets
- 2 tablespoons water
For the Sauce
- ⅓ cup low-sodium soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon maple syrup or brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon cornstarch
- ¼ cup vegetable broth
For Serving
- Cooked white or brown rice
- Sesame seeds
- Sliced green onions
Directions
- In a small bowl, whisk together the soy sauce, hoisin sauce, maple syrup, rice vinegar, sesame oil, garlic, ginger, cornstarch, and vegetable broth. Set aside.
- Heat the olive oil in a large skillet or wok over medium-high heat.
- Add the vegan beef strips and soy sauce.
- Cook for 4–5 minutes until lightly browned.
- Transfer the vegan beef to a plate.
- Add the broccoli and water to the skillet.
- Cover and steam for 3–4 minutes until the broccoli is bright green and tender-crisp.
- Return the vegan beef to the skillet.
- Pour the prepared sauce over the mixture.
- Stir continuously as the sauce thickens, about 2–3 minutes.
- Cook until everything is evenly coated and heated through.
- Remove from the heat.
- Serve over cooked rice.
- Garnish with sesame seeds and sliced green onions.
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Variations
- Soy Curl Beef and Broccoli: Use rehydrated soy curls for a chewy texture.
- Seitan Beef and Broccoli: Substitute seitan strips for a meatier bite.
- Mushroom Beef and Broccoli: Add sliced mushrooms for extra umami flavor.
- Spicy Version: Add red pepper flakes or sriracha to the sauce.
- Noodle Bowl: Serve over lo mein or rice noodles instead of rice.
- Extra Vegetable Version: Include bell peppers, carrots, or snap peas.
- Gluten-Free Version: Use tamari and gluten-free hoisin sauce.
Storage/Reheating
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freezing
Freeze the cooked dish in freezer-safe containers for up to 2 months.
Reheating
Reheat in a skillet over medium heat or in the microwave until warmed through.
FAQs
What can I use for vegan beef?
Vegan beef strips, seitan, soy curls, textured vegetable protein, or mushrooms all work well.
Is this recipe vegan?
Yes. All ingredients are completely plant-based.
Can I make it gluten-free?
Yes. Use tamari instead of soy sauce and choose gluten-free hoisin sauce and vegan beef alternatives.
What should I serve with Vegan Beef and Broccoli?
Rice, quinoa, cauliflower rice, or noodles are all excellent options.
Can I add more vegetables?
Absolutely. Bell peppers, carrots, mushrooms, and snow peas are great additions.
How do I make the sauce thicker?
Add a little extra cornstarch mixed with water and simmer until thickened.
Can I meal prep this recipe?
Yes. It stores and reheats very well for lunches and dinners.
Are soy curls a good substitute?
Yes. Soy curls provide an excellent chewy texture similar to beef strips.
Can I make it spicy?
Definitely. Add chili garlic sauce, sriracha, or crushed red pepper flakes.
Is this better than takeout?
Many people find homemade Vegan Beef and Broccoli fresher, healthier, and more flavorful than restaurant versions.
Conclusion
Vegan Beef and Broccoli is a quick, flavorful, and satisfying plant-based meal that recreates the classic takeout favorite with wholesome ingredients. Tender vegan beef, crisp broccoli, and a savory garlic-ginger sauce come together in just 25 minutes for a meal that’s both comforting and nutritious. Whether served over rice or noodles, this easy recipe is sure to become a regular addition to your dinner rotation.
PrintVegan Beef and Broccoli
Vegan Beef and Broccoli is a flavorful plant-based take on the classic takeout dish, featuring tender vegan beef strips, crisp broccoli, and a savory garlic-ginger sauce. Quick to prepare and packed with satisfying flavor, it’s perfect for busy weeknights or meal-prep lunches.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
- Diet: Vegan
Ingredients
- 12 ounces vegan beef strips, seitan strips, or soy curls
- 1 tablespoon olive oil
- 1 tablespoon soy sauce
- 4 cups broccoli florets
- 2 tablespoons water
- 1/3 cup low-sodium soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon maple syrup or brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon cornstarch
- 1/4 cup vegetable broth
- Cooked white or brown rice
- Sesame seeds
- Sliced green onions
Instructions
- In a small bowl, whisk together the soy sauce, hoisin sauce, maple syrup, rice vinegar, sesame oil, garlic, ginger, cornstarch, and vegetable broth. Set aside.
- Heat the olive oil in a large skillet or wok over medium-high heat.
- Add the vegan beef strips and 1 tablespoon soy sauce.
- Cook for 4–5 minutes until lightly browned.
- Transfer the vegan beef to a plate.
- Add the broccoli and water to the skillet.
- Cover and steam for 3–4 minutes until the broccoli is bright green and tender-crisp.
- Return the vegan beef to the skillet.
- Pour the prepared sauce over the mixture.
- Stir continuously as the sauce thickens, about 2–3 minutes.
- Cook until everything is evenly coated and heated through.
- Remove from the heat.
- Serve over cooked rice.
- Garnish with sesame seeds and sliced green onions.
Notes
- Soy curls, seitan, mushrooms, or textured vegetable protein can be used as alternatives to vegan beef strips.
- For a gluten-free version, use tamari and gluten-free hoisin sauce.
- Add bell peppers, carrots, snap peas, or mushrooms for extra vegetables.
- For a spicier dish, stir sriracha, chili garlic sauce, or red pepper flakes into the sauce.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Serve over rice, noodles, quinoa, or cauliflower rice for variety.
Nutrition
- Serving Size: 1 serving
- Calories: 290 kcal
- Sugar: 8 g
- Sodium: 890 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 5 g
- Protein: 27 g
- Cholesterol: 0 mg
