Vegetarian Beef in Black Bean Sauce
Transform your weeknight dinner routine with this vibrant Vegetarian Beef in Black Bean Sauce, a plant-based twist on the classic Chinese takeaway favorite. Featuring tender vegetarian beef strips stir-fried to perfection, crunchy broccoli, and red bell peppers, all bathed in a rich, savory black bean sauce infused with garlic and ginger, this dish delivers bold flavors with every bite. With just a 15-minute prep time, this recipe pairs quick convenience with mouthwatering taste, making it an ideal option for busy nights. Serve it over steamed rice or noodles for a satisfying, protein-packed meal that's perfect for vegetarians and meat-lovers alike. Whether you're exploring meat-free alternatives or crave a healthy rendition of an Asian classic, this dish is sure to impress.
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Recipe Information
Ingredients
- 300 grams Vegetarian beef strips
- 3 tablespoons Black bean sauce
- 3 large Garlic cloves
- 1 tablespoon Fresh ginger
- 1 large Red bell pepper
- 200 grams Broccoli florets
- 2 tablespoons Soy sauce
- 2 tablespoons Vegetable oil
- 1 tablespoon Cornstarch
- 50 milliliters Water
- 2 pieces Spring onions
- 1 teaspoon Sugar
Instructions
Slice the garlic cloves and ginger thinly. Chop the red bell pepper into strips, and cut the broccoli florets into bite-sized pieces. Chop the spring onions finely.
In a small bowl, mix the soy sauce, water, cornstarch, and sugar until smooth. Set aside this mixture for the sauce.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the vegetarian beef strips and stir-fry until they are heated through and slightly crispy, about 5 minutes. Remove from the pan and set aside.
In the same skillet, add the remaining tablespoon of vegetable oil. Add the garlic and ginger, stir-frying quickly for about 30 seconds until fragrant.
Add the red bell pepper and broccoli to the skillet. Stir-fry the vegetables for 4-5 minutes, or until they start to soften but still retain their crunch.
Return the vegetarian beef strips to the skillet with the vegetables. Pour in the black bean sauce and the soy sauce mixture prepared earlier. Stir everything together, making sure the sauce evenly coats all the ingredients.
Continue to cook for an additional 3-4 minutes, allowing the sauce to thicken.
Garnish with chopped spring onions before serving.
Serve hot over steamed rice or noodles for a complete meal.
Nutrition Facts
Calories |
238 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.5 g | 15% | |
| Saturated Fat | 1.5 g | 8% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1308 mg | 57% | |
| Total Carbohydrate | 19.7 g | 7% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 5.5 g | ||
| Protein | 19.0 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 83 mg | 6% | |
| Iron | 2.4 mg | 14% | |
| Potassium | 418 mg | 9% | |
*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.
