Vegan Beef in Black Bean Sauce
Transform dinner into a flavor-packed feast with this Vegan Beef in Black Bean Sauce—a plant-based take on the classic Chinese dish. Tender plant-based beef strips are stir-fried with vibrant bell peppers, onions, and a fragrant mix of ginger and garlic, then coated in a rich, savory black bean sauce infused with soy sauce and a touch of sweetness. A quick cornstarch slurry thickens the sauce to perfection, making it ideal for serving over fluffy steamed rice or noodles. Garnished with fresh spring onions and sesame seeds, this recipe is not only vegan but also ready in just 35 minutes, making it perfect for busy weeknights or an elegant dinner party. Packed with umami and colorful veggies, this vegan black bean sauce stir-fry is a must-try for plant-based food lovers and fans of Asian-inspired cuisine!
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Recipe Information
Ingredients
- 300 grams Plant-based beef strips
- 2 tablespoons Black bean paste
- 3 tablespoons Soy sauce
- 2 tablespoons Vegetable oil
- 3 cloves Garlic cloves
- 1 medium Red bell pepper
- 1 medium Green bell pepper
- 1 medium Yellow onion
- 1 tablespoon Cornstarch
- 0.5 cup Water
- 1 inch Ginger
- 1 teaspoon Sugar
- 2 stalks Spring onions (scallions)
- 1 teaspoon Sesame seeds
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Prepare the vegetables: Mince the garlic and ginger, slice the bell peppers into strips, and cut the onion into wedges. Chop the spring onions into small rounds.
In a small bowl, mix the cornstarch and water to create a slurry. Set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the plant-based beef strips and cook for 3-4 minutes until browned. Remove from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of oil. Add the minced garlic and ginger, stirring for about 30 seconds until fragrant.
Add the sliced bell peppers and onion to the skillet and stir-fry for 3-5 minutes until the vegetables start to soften.
Return the plant-based beef strips to the skillet with the veggies. Add the black bean paste, soy sauce, sugar, salt, and black pepper. Stir well to combine all the ingredients.
Pour the cornstarch slurry into the skillet, stirring quickly to combine. Continue to cook until the sauce thickens, about 2-3 minutes.
Add the chopped spring onions and sesame seeds, and stir to combine.
Serve the vegan beef in black bean sauce hot over steamed rice or noodles.
Nutrition Facts
Calories |
1127 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.3 g | 76% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 17.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5313 mg | 231% | |
| Total Carbohydrate | 73.9 g | 27% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 21.2 g | ||
| Protein | 73.6 g | 147% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 288 mg | 22% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 2294 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
