What I love about stir-fries are that they are so quick to prepare, AND they’re filled with loads of healthy veggies. This plant-based broccoli-beef stir fry is a wokful of yummy, that’s ready in 20 minutes. It’s got so many nutrients that come part and parcel with sesame seeds, red peppers, green peppers and broccoli. Plus, it’s vegan which means you reduce harm to the environment and animal suffering when you choose this delicious dins!
Traditionally a broccoli beef recipe relies on soy sauce, but as soy sauce disagrees with me I’ve created this broccoli beef recipe to be soy-sauce free. I use vegan worcester sauce and chinese five spice instead, a tasty variation!
Serve this meal on a bed of noodles or jasmine rice – yes please!
INGREDIENTS:
- Vegan beef strips. I used Fry’s family strips today., but you can use any brand you enjoy. We’ll marinade them so that they taste amazing!
- 1.5 cups of vegan beef stock and additional water as needed
- 2 cloves garlic, minced
- 1/2 teaspoon of ginger, grated
- 1/2 teaspoon Chinese five spice
- 2 tablespoons Vegan Worcester sauce (such as maggie lazenby)
- 1.5 tablespoons vegetable oil
- 2 onions, sliced
- 1 red and green pepper, sliced
- 1/2 a head of broccoli, cut into 5cm/ 1 inch chunks
- 1 tablespoon sesame seeds
- 1 tablespoon cornstarch
- 1 – 2 teaspoons sesame oil
- freshly chopped basil or coriander
METHOD:
- Set vegan beef strips to marinade in bowl of vegan beef stock, minced garlic, chinese five spice, and vegan Worcester sauce.
- Slice the onions, peppers and broccoli
- Lightly toast the sesame seeds by dry frying in a pan for a minute or so, then remove and set aside.
- Stirfry half the onion in some oil, add the drained beef (retaining the liquid for use later) and then remove from wok.
- Now fry the garlic, remaining onion, peppers and broccoli.
- Add cornstarch to marinade, mix until there are no lumps, then add to the stirfry. The heat will cause the sauce to thicken, so be sure to stir rapidly.
- Return the beef and onion mixture to the wok, along with the sesame seeds. Mix well.
- Coronate with a generous splash of sesame oil (optional), garnish with freshly chopped basil or coriander and enjoy!
- Vegan beef strips.
- 1.5 cups of vegan beef stock and additional water as needed
- 2 cloves garlic, minced
- ½ teaspoon of ginger, grated
- ½ teaspoon Chinese five spice
- 2 tablespoons Vegan Worcester sauce (such as maggie lazenby)
- 1.5 tablespoons vegetable oil
- 2 onions, sliced
- 1 red and green pepper, sliced
- ½ a head of broccoli, cut into 5cm/ 1 inch chunks
- 1 tablespoon sesame seeds
- 1 tablespoon cornstarch
- 1 - 2 teaspoons sesame oil
- freshly chopped basil or coriander
- Set vegan beef strips to marinade in bowl of vegan beef stock, minced garlic, chinese five spice, and vegan Worcester sauce.
- Slice the onions, peppers and broccoli
- Lightly toast the sesame seeds by dry frying in a pan for a minute or so, then remove and set aside.
- Stirfry half the onion in some oil, add the drained beef (retaining the liquid for use later) and then remove from wok.
- Now fry the garlic, remaining onion, peppers and broccoli.
- Add cornstarch to marinade, mix until there are no lumps, then add to the stirfry. The heat will cause the sauce to thicken, so be sure to stir rapidly.
- Return the beef and onion mixture to the wok, along with the sesame seeds. Mix well.
- Coronate with a generous splash of sesame oil (optional), garnish with freshly chopped basil or coriander and enjoy!
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