Vegan Beef Stir-Fry with Noodles
Indulge in the rich, savory flavors of this Vegan Beef Stir-Fry with Noodles, a plant-based twist on the classic favorite that's packed with wholesome ingredients and vibrant veggies. Tender vegan beef strips are marinated in a flavorful blend of soy sauce, sesame oil, and garlic, then stir-fried to perfection with crisp red bell peppers, crunchy broccoli florets, and sweet carrots. Tossed with silky rice noodles and a thickened, umami-rich sauce, this quick and easy recipe comes together in just 35 minutes, making it perfect for busy weeknights. Whether you're embracing a plant-based lifestyle or simply looking for a healthy, protein-packed dinner option, this vegan stir-fry is sure to satisfy. Garnish with fresh green onions and a hint of black pepper for a finishing touch that's as vibrant as it is delicious! Suitable for four servings, this dish will become a go-to in your rotation of vegan comfort food recipes.
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Recipe Information
Ingredients
- 300 g Vegan beef strips
- 60 ml Soy sauce
- 1 tbsp Sesame oil
- 3 Garlic cloves
- 1 inch piece Ginger
- 1 Red bell pepper
- 200 g Broccoli florets
- 1 Carrot
- 3 Green onions
- 200 g Rice noodles
- 1 tbsp Cornstarch
- 120 ml Vegetable broth
- 2 tbsp Olive oil
- 0.5 tsp Black pepper
Instructions
Prep the vegetables: Mince the garlic and ginger. Slice the red bell pepper into thin strips. Peel and julienne the carrot. Chop the green onions into small pieces.
In a small bowl, combine the soy sauce, sesame oil, and cornstarch. Stir well to create a smooth marinade.
Place the vegan beef strips into a medium bowl and pour the marinade over them. Toss to coat evenly and let marinate for at least 10 minutes.
Cook the rice noodles according to the package instructions. Drain and set aside.
In a large wok or skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the vegan beef strips and stir-fry for about 5 minutes until browned. Remove from the pan and set aside.
Using the same wok, add the remaining tablespoon of olive oil. Stir-fry the garlic and ginger for about 1 minute until fragrant.
Add the red bell pepper, broccoli florets, and carrot to the wok. Stir-fry for 5-6 minutes until the vegetables are tender-crisp.
Return the vegan beef strips to the pan along with the vegetable broth. Stir well to combine everything and let the sauce thicken slightly, about 2 minutes.
Add the cooked rice noodles to the wok and toss everything together until the noodles are well coated with the sauce.
Garnish with chopped green onions and a sprinkle of black pepper before serving. Enjoy your vegan beef stir-fry with noodles!
Nutrition Facts
Calories |
1294 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.4 g | 76% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 9.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4422 mg | 192% | |
| Total Carbohydrate | 125.5 g | 46% | |
| Dietary Fiber | 23.6 g | 84% | |
| Total Sugars | 14.5 g | ||
| Protein | 81.9 g | 164% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 364 mg | 28% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 1934 mg | 41% | |
*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.
