Vegan Beef Stir-Fry
Savor the bold, savory flavors of this Vegan Beef Stir-Fry, a plant-based twist on the classic takeout favorite. This quick and easy recipe combines tender vegan beef strips with a colorful medley of fresh vegetables like broccoli, red bell peppers, carrots, and snap peas, stir-fried to perfection in a fragrant ginger-garlic sauce. A touch of sweetness from brown sugar balances the umami-rich soy sauce, while a simple cornstarch slurry thickens the sauce for that irresistible, glossy finish. Garnished with green onions and toasted sesame seeds, this dish is a feast for the eyes and taste buds. Ready in just 30 minutes, it's perfect for busy weeknights and can be served over steamed rice or noodles for a hearty, satisfying vegan meal. Whether you're vegan, vegetarian, or simply looking to enjoy a flavorful, meatless dinner, this stir-fry is guaranteed to impress!
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Recipe Information
Ingredients
- 8 ounces vegan beef strips
- 2 cups broccoli florets
- 1 medium red bell pepper, sliced
- 1 large carrot, julienned
- 1 cup snap peas
- 2 cloves garlic, minced
- 3 tablespoons soy sauce
- 0.25 cup vegetable broth
- 1 teaspoon ginger, minced
- 2 tablespoons sesame oil
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- 2 stalks green onions, sliced
- 1 tablespoon toasted sesame seeds
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 teaspoon brown sugar
Instructions
In a small bowl, combine soy sauce, vegetable broth, minced ginger, and brown sugar. Stir well and set aside.
In another small bowl, mix cornstarch with cold water to make a slurry and set aside.
Heat a large wok or skillet over medium-high heat and add 1 tablespoon of sesame oil.
Add the vegan beef strips and stir-fry for 3-4 minutes, or until they start to brown. Remove the strips and set them aside.
In the same wok, add the remaining 1 tablespoon of sesame oil. Add the minced garlic and stir-fry for about 30 seconds, until fragrant.
Add broccoli, red bell pepper, carrot, and snap peas to the wok. Stir-fry for about 5-7 minutes, or until the vegetables are tender-crisp.
Return the vegan beef strips to the wok with the vegetables.
Pour the soy sauce mixture over the stir-fry and toss to coat evenly.
Add the cornstarch slurry to the wok and stir well, allowing the sauce to thicken for about 1-2 minutes.
Season with salt and black pepper to taste.
Remove from heat and garnish with sliced green onions and toasted sesame seeds before serving.
Serve hot with steamed rice or noodles of your choice.
Nutrition Facts
Calories |
916 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.0 g | 56% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 11.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4072 mg | 177% | |
| Total Carbohydrate | 79.7 g | 29% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 23.3 g | ||
| Protein | 65.0 g | 130% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 435 mg | 33% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 1590 mg | 34% | |
*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.
