Vegetarian Stir-Fried Vegetables with Beef
Elevate your weeknight dinners with this flavorful Vegetarian Stir-Fried Vegetables with Beef, a plant-based twist on a classic favorite. Packed with fresh, colorful veggies like broccoli, bell peppers, carrots, and snow peas, this recipe is a vibrant, nutrient-rich feast complemented by a savory sauce made with soy, hoisin, and ginger. The star of the dish is a hearty plant-based beef alternative, perfectly seasoned and stir-fried to mimic the texture and taste of meat. Ready in just 30 minutes, this quick and easy one-pan meal delivers an irresistible combination of tender-crisp vegetables and umami-rich flavors. Serve it over steamed rice or noodles and finish with a sprinkle of sesame seeds for a wholesome dinner that’s sure to impress vegans, vegetarians, and meat-lovers alike.
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Recipe Information
Ingredients
- 8 oz Plant-based beef alternative (ground or strips)
- 2 cups Broccoli florets
- 1 large Red bell pepper, thinly sliced
- 1 medium Carrot, julienned or thinly sliced
- 1 cup Snow peas, trimmed
- 1 small Yellow onion, sliced
- 3 cloves Garlic, minced
- 1 tablespoon Ginger, grated
- 3 tablespoons Soy sauce (low sodium)
- 2 tablespoons Hoisin sauce
- 1 tablespoon Vegetable broth
- 1 teaspoon Cornstarch
- 2 teaspoons Sesame oil
- 2 tablespoons Vegetable oil
- 1 tablespoon Sesame seeds (optional, for garnish)
- 2 cups Cooked rice or noodles (optional, for serving)
Instructions
Prepare all ingredients: Slice vegetables and mince garlic and ginger.
In a small bowl, mix soy sauce, hoisin sauce, vegetable broth, and cornstarch. Stir until smooth and set aside.
In a large non-stick pan or wok, heat 1 tablespoon of vegetable oil over medium-high heat.
Add the plant-based beef alternative and stir-fry for 3-4 minutes until browned and heated through. Remove from the pan and set aside.
Heat the remaining 1 tablespoon of vegetable oil in the same pan.
Add garlic, ginger, and sliced onion. Stir-fry for 1 minute until fragrant.
Add broccoli, carrots, bell pepper, and snow peas to the pan. Stir-fry for 5-7 minutes until the vegetables are tender-crisp.
Return the cooked plant-based beef alternative to the pan and mix well.
Pour the sauce into the pan and stir until the vegetables and plant-based beef alternative are evenly coated. Cook for 2-3 minutes until the sauce thickens.
Drizzle sesame oil over the stir-fry and toss to combine.
Serve hot, garnished with sesame seeds, over cooked rice or noodles if desired.
Nutrition Facts
Calories |
1909 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.4 g | 126% | |
| Saturated Fat | 21.2 g | 106% | |
| Polyunsaturated Fat | 29.1 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 2956 mg | 129% | |
| Total Carbohydrate | 202.5 g | 74% | |
| Dietary Fiber | 23.9 g | 85% | |
| Total Sugars | 34.7 g | ||
| Protein | 68.1 g | 136% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 468 mg | 36% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 2238 mg | 48% | |
*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.
