Vegetarian Beef Stir-Fry with Vegetables and Rice
Elevate your weeknight dinner game with this vibrant and satisfying Vegetarian Beef Stir-Fry with Vegetables and Rice. Featuring tender plant-based beef strips or extra-firm tofu, this dish is packed with colorful bell peppers, crisp broccoli florets, sweet snow peas, and crunchy carrots, all tossed in a savory sesame-soy stir-fry sauce. Fresh ginger and garlic add an aromatic punch, while a touch of brown sugar balances the flavors beautifully. Served over fluffy jasmine rice and garnished with green onions and sesame seeds, this quick and easy 30-minute recipe is perfect for a wholesome, meatless meal. It’s high in protein, loaded with veggies, and ideal for anyone seeking a plant-based twist on a takeout classic.
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Recipe Information
Ingredients
- 300 grams Extra-firm tofu or plant-based beef strips
- 4 tablespoons Soy sauce
- 2 tablespoons Sesame oil
- 1 tablespoon Cornstarch
- 3 cloves Garlic
- 1 tablespoon Fresh ginger
- 2 Bell peppers
- 150 grams Broccoli florets
- 2 Carrots
- 100 grams Snow peas
- 2 cups Cooked jasmine rice
- 2 tablespoons Vegetable broth
- 1 tablespoon Brown sugar
- 0.5 teaspoon Black pepper
- 2 Green onions
- 1 tablespoon Sesame seeds
Instructions
Prepare the tofu or plant-based beef by pressing the tofu to remove excess water if needed, and slice it into strips.
In a mixing bowl, combine soy sauce, 1 tablespoon of sesame oil, cornstarch, and black pepper. Add the tofu or plant-based beef strips and let them marinate while you prepare other ingredients.
Mince the garlic and ginger. Cut the bell peppers into thin strips. Slice the carrots diagonally into thin coins. Chop the green onions, separating the white and green parts.
Heat a large skillet or wok over medium-high heat and add the remaining 1 tablespoon of sesame oil.
Add the minced garlic, ginger, and the white parts of the green onions to the pan. Stir-fry for about 30 seconds until fragrant.
Increase to high heat, add the marinated tofu or plant-based beef to the pan, and stir-fry for 5-7 minutes until browned and cooked through. Remove from the pan and set aside.
In the same pan, add bell peppers, broccoli, carrots, and snow peas. Stir-fry for 4-5 minutes until the vegetables are crisp-tender.
Return the cooked tofu or plant-based beef to the pan with the vegetables, then add the vegetable broth and brown sugar. Stir everything to combine and cook for another 2 minutes.
Serve the stir-fry over a bed of cooked jasmine rice, sprinkle with sesame seeds and the green parts of the green onions. Enjoy your vegetarian beef stir-fry immediately.
Nutrition Facts
Calories |
1572 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.1 g | 76% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 14.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2674 mg | 116% | |
| Total Carbohydrate | 194.1 g | 71% | |
| Dietary Fiber | 26.3 g | 94% | |
| Total Sugars | 33.8 g | ||
| Protein | 78.5 g | 157% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2370 mg | 182% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 2602 mg | 55% | |
*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.
