Vegan Beef and Broccoli ~
A vegan version of the classic Chinese takeout featuring a savory stir fry of fresh broccoli and plant-based beef over fluffy Jasmine rice.
Serve with Edamame Salad or Garlic Bok Choy.
Easy Vegan Beef and Broccoli Recipe
I like this beef and broccoli stir-fry because it hits all the textures and flavors we know and love from the famous Chinese dish. The classic combination of tender, plant-based beef strips and broccoli florets in a rich, savory sauce served over fluffy and fragrant Jasmine rice is delicious and satisfying. This meal comes together quickly too, making it perfect for an easy weeknight dinner.
Ingredients for Vegan Beef and Broccoli
You will need the following:
- 1 cup jasmine rice, uncooked
- 10 ounces plant-based beef steak
- 1/4 cup + 2 tablespoons tamari, divided
- 2 teaspoons sesame oil
- 2 teaspoons cornstarch, divided
- 1/3 cup vegan beef-style broth
- 2 teaspoons rice vinegar
- 2 tablespoons vegetable oil
- 4 cups broccoli florets, cut into bite-size pieces
- 2 teaspoons garlic, minced
- 1 teaspoon fresh ginger, minced
Ingredient Notes
- Rice: Jasmine rice pairs well with this dish because of its fragrant aroma and slightly sticky texture. You can also use white or brown rice.
- Plant-Based Beef: I used a 10-ounce package of Beyond Steak, which comes as pre-sliced vegan beef strips with a surprisingly meaty texture. If you are using whole vegan steaks, they must be sliced into thin pieces.
- Tamari: A dark soy sauce that adds depth of flavor. Regular soy sauce or low-sodium soy sauce can be used as substitutes.
- Sesame Oil: Provides a nutty aroma and flavor essential to the dish.
- Cornstarch: Thickens the sauce; tapioca starch can also be used.
- Beef-Style Broth: I use Better Than Bouillon No-Beef Base to add rich flavor. Vegetable broth can also be used.
- Rice Vinegar: Adds a mild tanginess.
- Vegetable Oil: Good for high-temperature cooking due to its high smoke point. Avocado oil is a good neutral oil alternative; olive oil is not recommended.
- Broccoli: Fresh broccoli florets are best for a crisp texture. You can also use Chinese broccoli (Gai Lan), which has a slightly different texture and flavor but works well in this dish.
- Garlic: Fresh garlic is best. If substituting with garlic powder, use about 1/2 teaspoon.
- Ginger: Adding fresh ginger with the garlic increases the aromatic flavor of the dish.
Optional Add-Ins
- Red Bell Peppers: Thinly sliced; add with broccoli for extra color and sweetness.
- Garnishes: Sprinkle with toasted sesame seeds, red pepper flakes, or sliced green onions before serving.
How to Make Vegan Beef and Broccoli
STEP ONE: Cook the Rice. Cook the rice according to package directions; set aside.
STEP TWO: Marinate the Steak. Place vegan steak in a medium bowl. In a small bowl, combine 2 tablespoons soy sauce, sesame oil, and 1 teaspoon cornstarch. Pour the mixture over the steak and toss to coat.
STEP THREE: Prepare the Sauce. In a second small bowl, whisk together the beef-style broth, remaining 1/4 cup soy sauce, rice vinegar, and remaining 1 teaspoon cornstarch. Set aside.
STEP FOUR: Heat the Pan. Set a wok or large skillet over high heat. When the pan is hot, add vegetable oil and reduce to medium-high heat.
STEP FIVE: Cook the Steak. When the oil is hot, add the marinated steak. Cook for 1-2 minutes, moving it around continuously.
STEP SIX: Add Broccoli and Garlic. Add the broccoli, garlic, and ginger. Continue cooking and stirring for an additional 1 minute.
STEP SEVEN: Combine and Serve. Add the broth mixture and toss gently to coat. Cook 1 minute more, then remove from heat. Divide the rice between shallow serving bowls, then top with vegan beef and broccoli. Serve hot.
FAQ
- Can I use frozen broccoli? Yes, you can use frozen broccoli. Make sure to thaw and drain it well before cooking to avoid excess water in the dish.
- What if I can’t find vegan steak? You can substitute another plant-based protein, such as thinly sliced extra firm tofu. Be sure to press out any excess water from the tofu before marinating.
Storage
Store any leftovers in an airtight container in the refrigerator. Reheat gently on the stovetop or in the microwave.
More Vegan Recipes You’ll Love!
- Vegan Egg Roll Bowl
- Garlic Sesame Noodles
- Air Fryer Shishito Peppers
- Miso Grilled Tofu
- Mushroom Sushi
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Vegan Beef and Broccoli
Ingredients
- 1 cup jasmine rice uncooked
- 10 ounces plant-based beef steak
- 1/4 cup + 2 tablespoons tamari divided
- 2 teaspoons sesame oil
- 2 teaspoons cornstarch divided
- 1/3 cup vegan beef-style broth
- 2 teaspoons rice vinegar
- 2 tablespoons vegetable oil
- 4 cups broccoli florets cut into bite-size pieces
- 2 teaspoons garlic minced
- 1 teaspoon fresh ginger minced
Instructions
- Cook the rice according to package directions; set aside.
- Place vegan steak in a medium bowl. In a small bowl, combine 2 tablespoons soy sauce, sesame oil, and 1 teaspoon cornstarch. Pour the mixture over the steak and toss to coat.
- In a second small bowl, whisk together the beef-style broth, remaining 1/4 cup soy sauce, rice vinegar, and remaining 1 teaspoon cornstarch. Set aside.
- Set a wok or large skillet over high heat. When the pan is hot, add vegetable oil and reduce to medium-high heat.
- When the oil is hot, add the marinated steak. Cook for 1-2 minutes, moving it around continuously.
- Add the broccoli, garlic, and ginger. Continue cooking and stirring for an additional 1 minute.
- Add the broth mixture and toss gently to coat. Cook for 1 minute more, then remove from heat. Divide the rice between shallow serving bowls, then top with vegan beef and broccoli. Serve hot.
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