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Vegan Beef and Broccoli

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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.

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

  1. 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.
  2. Heat the olive oil in a large skillet or wok over medium-high heat.
  3. Add the vegan beef strips and 1 tablespoon soy sauce.
  4. Cook for 4–5 minutes until lightly browned.
  5. Transfer the vegan beef to a plate.
  6. Add the broccoli and water to the skillet.
  7. Cover and steam for 3–4 minutes until the broccoli is bright green and tender-crisp.
  8. Return the vegan beef to the skillet.
  9. Pour the prepared sauce over the mixture.
  10. Stir continuously as the sauce thickens, about 2–3 minutes.
  11. Cook until everything is evenly coated and heated through.
  12. Remove from the heat.
  13. Serve over cooked rice.
  14. 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

Find it online: https://thefamilycooking.com/vegan-beef-and-broccoli/