Vegetarian Beef Stir-Fry
This Vegetarian Beef Stir-Fry is a colorful, flavor-packed dish that brings the vibrant textures and bold tastes of traditional stir-fry to a plant-based plate. Featuring a tender vegetarian beef substitute alongside a medley of crisp veggies like bell peppers, broccoli, carrots, and snap peas, this recipe is quick, nutritious, and satisfying. The irresistible umami-rich sauce, made with soy sauce, sesame oil, ginger, and garlic, thickens beautifully with a simple cornstarch mixture for a glossy finish. Topped with green onions, sesame seeds, and a hint of heat from red pepper flakes, this vegan-friendly stir-fry is perfect served over rice or noodles. Ready in just 30 minutes, it’s an easy yet impressive choice for busy weeknights or a wholesome family dinner.
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Recipe Information
Ingredients
- 400 grams vegetarian beef substitute
- 1 large bell pepper
- 2 cups broccoli florets
- 1 large carrot
- 1 cup snap peas
- 0.25 cup soy sauce
- 2 tablespoons sesame oil
- 3 garlic cloves
- 1 inch ginger
- 1 tablespoon cornstarch
- 0.25 cup water
- 2 tablespoons vegetable oil
- 2 green onions
- 1 tablespoon sesame seeds
- 0.5 teaspoon red pepper flakes
Instructions
Prepare the vegetables: Slice the bell pepper into thin strips, peel and slice the carrot thinly, and cut the green onions into diagonal pieces. Mince the garlic and ginger.
In a small bowl, mix the cornstarch with water until smooth. This will be used as a thickening agent for the sauce.
In a large pan or wok, heat the vegetable oil over medium-high heat.
Add the garlic, ginger, and red pepper flakes to the pan. Stir-fry for about 30 seconds until fragrant.
Add the vegetarian beef substitute to the pan. Stir-fry for about 3-4 minutes until lightly browned.
Add the sliced bell pepper, broccoli florets, carrot slices, and snap peas to the pan. Stir-fry for another 3-4 minutes, or until the vegetables are tender-crisp.
Pour the soy sauce and sesame oil into the pan. Stir everything together to coat the ingredients evenly with the sauce.
Stir in the cornstarch mixture and cook for another minute until the sauce has thickened.
Remove the pan from heat and sprinkle the dish with sliced green onions and sesame seeds.
Serve hot, either on its own or over cooked rice or noodles.
Nutrition Facts
Calories |
1600 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.1 g | 128% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 30.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4018 mg | 175% | |
| Total Carbohydrate | 94.6 g | 34% | |
| Dietary Fiber | 36.7 g | 131% | |
| Total Sugars | 24.3 g | ||
| Protein | 101.5 g | 203% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 471 mg | 36% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 2155 mg | 46% | |
*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.
