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Bianca Marie San Luis

Vegan Beef & Broccoli

The flavor combination in this recipe for the classic Beef & Broccoli take-out order is amazing and definitely promises a satisfying experience. The simple ingredients and easy steps in preparing and cooking makes this recipe perfect for weeknight dinner, and it's definitely sure to impress 😉✨
Print Recipe
Cook Time 20 minutes
Servings: 3 people
Cuisine: Chinese
Ingredients Method Notes

Ingredients
  

  • 443 g Broccoli
  • 100 g Soy protein (Marinate with 2-3 tbsp of soy sauce)
  • 150 g Portobello mushrooms
  • 1 tsp Grated ginger
  • 3 cloves Garlic, minced
  • Oil, for sautéing
  • 1/2 tsp Toasted white sesame seeds, for garnish
For the sauce
  • 1 Vegan beef-style stock cube (I used the Massel brand)
  • 2 tbsp Vegan oyster sauce (I used the Lee Kum Kee brand)
  • 1 tbsp Vegan fish sauce (I used the Carp brand)
  • 1/2 tsp Brown sugar
  • 1 cup Water
  • 2 tbsp Cornstarch (Mix with 2 tbsp water to create a slurry)
  • 1/4 tsp Ground black pepper
  • 1 tbsp Sesame oil

Method
 

PREPARATION
  1. Cut the thick outer part of the broccoli stem. Cut the broccoli crown into florets and the inner tender/edible part of the broccoli stem into bite-size pieces.
  2. To blanch the broccoli, bring a pot of water to boil. Cook the broccoli in the boiling water for at least 2 minutes. Once it turns into a bright green color and gets tender, remove the broccoli with a slotted spoon and submerge it into a bowl with ice and water for at least 3 minutes then drain (this step helps preserve its bright color and texture). Set aside.
  3. Slice the portobello mushrooms thinly. Set aside.
  4. Let the soy protein soak in boiling hot water for at least 5 minutes or until it softens. Drain and squeeze out the excess water. Marinate with 2-3 tbsp soy sauce. Set aside.
COOKING PROCESS
  1. In a non-stick pan, sauté the garlic and ginger with a little oil until aromatic.
  2. Add the soy protein, mushrooms, and the broccoli florets and stem pieces into the pan. Add the other ingredients for the sauce. Stir fry for a few more minutes.
  3. Mix 2 tbsp of cornstarch with 2 tbsp of water to create a cornstarch slurry. This will help thicken the sauce and give it a smooth and glossy appearance. Add this into the pan as well.
  4. Let it simmer for a few minutes. Serve with a warm bowl of white rice and garnish with toasted white sesame seeds.

Notes

SAVE this post for food inspo and FOLLOW @my.vegan.harvest on Instagram for more delicious recipes 💛
With love, Bianca