Vegetarian Beef Stir-Fry with Noodles
Elevate your dinner game with this vibrant and satisfying Vegetarian Beef Stir-Fry with Noodles. Packed with tender plant-based beef strips, colorful bell peppers, crisp broccoli, and julienned carrots, this dish is a feast for both the eyes and the taste buds. A savory blend of soy sauce, sesame oil, garlic, and ginger infuses bold, umami flavors into every bite, while a silky vegetarian oyster sauce glaze ties the ingredients together. Perfectly paired with rice noodles, this quick and wholesome stir-fry comes together in just 35 minutes and is ideal for busy weeknights or special occasions. Customize it with a pinch of chili flakes for a spicy kick, and garnish with fresh scallions for a restaurant-worthy finish. Whether you're a seasoned vegetarian or simply exploring meat-free options, this recipe delivers on flavor, texture, and convenience.
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Recipe Information
Ingredients
- 300 grams Plant-based beef strips
- 3 tablespoons Soy sauce
- 1 tablespoon Sesame oil
- 3 Garlic cloves, minced
- 1 tablespoon Fresh ginger, grated
- 1 Bell pepper, sliced
- 200 grams Broccoli florets
- 1 Carrot, julienned
- 3 Scallions, sliced
- 250 grams Cooked rice noodles
- 2 tablespoons Oyster sauce (vegetarian)
- 1 teaspoon Cornstarch
- 2 tablespoons Water
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Chili flakes (optional)
Instructions
In a small bowl, combine 2 tablespoons soy sauce, sesame oil, minced garlic, and grated ginger. Mix well.
Add the plant-based beef strips to the marinade and let sit for 10 minutes to absorb flavors.
Meanwhile, prepare the vegetables: slice the bell pepper thinly, chop the broccoli florets into bite-sized pieces, and julienne the carrot. Slice the scallions and set aside, separating the green parts from the white parts.
Prepare the sauce by mixing 2 tablespoons vegetarian oyster sauce with 1 tablespoon soy sauce, cornstarch, and water until smooth. Set aside.
In a large skillet or wok, heat a little more sesame oil over medium-high heat.
Add the marinated plant-based beef strips and stir-fry for 3-4 minutes until browned. Remove from the pan and set aside.
In the same pan, add the white parts of the scallions, bell pepper, broccoli, and carrot. Stir-fry for about 5 minutes or until the vegetables are tender-crisp.
Return the protein to the pan. Add the noodles and pour the prepared sauce over the mixture.
Toss everything together, and cook for another 3-5 minutes until the sauce has thickened and coated everything evenly.
Season with salt, black pepper, and chili flakes if using.
Sprinkle the green parts of the scallions over the stir-fry just before serving.
Serve hot and enjoy your Vegetarian Beef Stir-Fry with Noodles.
Nutrition Facts
Calories |
1207 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.8 g | 59% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5200 mg | 226% | |
| Total Carbohydrate | 119.5 g | 43% | |
| Dietary Fiber | 23.5 g | 84% | |
| Total Sugars | 18.6 g | ||
| Protein | 79.4 g | 159% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 368 mg | 28% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 1813 mg | 39% | |
*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.
