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Vegan Beef with Broccoli
5 from 12 votes

Vegan Beef with Broccoli

Vegan Beef with Broccoli uses rehydrated soy curls flavored with beef-style stock and vegan sauces to create a plant-based alternative to the classic Chinese dish. The soy curls are coated in a seasoned cornstarch mix, pan-fried for a crispy texture, then combined with broccoli and a savory sauce made with garlic, ginger, soy sauces, and brown sugar. Garnished with sesame seeds and green onions, it delivers a balanced mix of savory and slightly sweet flavors with varied textures.

Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Servings: 4
Calories: 203 kcal
Course: Main Course, Dinner
Cuisine: Chinese

Ingredients

For the Soy Curl ‘Beef’
  • 3 1/2 cups vegan beef flavored stock or veggie stock mixed with beef flavored bouillon
  • 1 tablespoon oyster sauce or hoisin sauce, vegan
  • 4 ounces dried soy curls
  • 2 tablespoons cornstarch
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon baking soda
  • 2 teaspoons neutral cooking oil generic cooking oil
  • 1 tablespoon dark soy sauce
For the Sauce
  • 1 teaspoon sesame oil
  • 3 cloves garlic finely chopped
  • 1 tablespoon ginger finely chopped
  • 3 cups broccoli chopped into 1” florets, chopped
  • 3 tablespoons soy sauce or tamari for gluten-free
  • 1 tablespoon dark soy sauce
  • 1 tablespoon oyster sauce or hoisin sauce, vegan
  • 2 tablespoons brown sugar
  • 1/2 teaspoon black pepper
  • 1/2 cup vegan beef stock (reserved from soaking the soy curls)
To Add Later
  • 2 teaspoons cornstarch mixed in 1 1/4 cup of the reserved stock
  • sesame seed for garnish
  • green onion for garnish

Instructions

Make the soy curls.
    Cup of Yum
  1. Warm up the 3 1/2 cups stock in a microwave or saucepan until warm-hot, and add to a bowl. Then, mix the vegan oyster sauce into the stock and add the dried soy curls. Press and mix well, and let the soy curls soak for at least 15 minutes.  Once the soy curls have soaked and are not dry, remove them from the stock mixture. Do not throw out the stock, we will use it later. (Transfer all of the soy curls to a strainer, then press the soy curls to squeeze out some of that excess moisture. You don't want to over-squeeze them, just lightly squeeze them). Then add to a large bowl.
  2. In a small bowl, mix the cornstarch, black pepper, garlic, and baking soda, then sprinkle all over the soy curls, tossing well to coat. 
  3. Heat a large skillet over medium high heat, and add the oil. Then, once the oil is hot, transfer the soy curls to the skillet, and toss well to coat with the oil. Continue to cook for 2 minutes, then stir and flip some of the soy curls, and cook for another 1 minute or so. Then, drizzle the dark soy sauce all over, and toss well to coat again and continue to cook for another 1 to 2 minutes, until the soy curls are dry-ish and the sauce has coated all of the soy curls. You can cook for another minute to brown more, if you like. Remove the soycurls from the skillet and set these aside.
Make the sauce.
  1. Heat the same skillet over medium heat. Add the sesame oil then add the garlic and ginger and cook for one to two minutes, or until the garlic is starting to turn golden. Then, add in the broccoli and toss well with the ginger-garlic mixture and cook for half a minute. Add in all of the sauces, brown sugar, black pepper, and 1/2 cup of the reserved stock from soaking the soy curls. Mix well, then cover with the lid, so that this mixture can come to boil and also steam the broccoli, about 3 to 5 minutes. Check if the broccoli is cooked to about al dente, then mix the cornstarch in the reserved stock, and add the cornstarch-reserved stock mixture to the skillet, and bring to a boil.
  2. Fold in the soy curls, tossing well to coat, and then switch off the heat. Taste and adjust flavor of the sauce. If you want some heat, add some pepper flakes, and if you want it's saltier, then add in a pinch of salt. Let the soy curls sit in the sauce to soak for 2 to 3 minutes, then garnish with green onion and sesame seeds, and serve over rice or quinoa, or lettuce and enjoy.

Notes

  • Use tamari instead of soy sauce and dark soy sauce for a gluten-free version.
  • For soy-free options, replace soy curls with seitan or chickpea tofu, adjusting cooking steps accordingly.
  • Mix coconut aminos with molasses as a substitute for dark soy sauce in soy-free adaptations.
  • Ensure vegan oyster or hoisin sauce used matches any dietary restrictions such as gluten-free or soy-free.

Nutrition Information

Calories 203kcal (10%) Carbohydrates 26g (9%) Protein 18g (36%) Fat 3g (5%) Saturated Fat 0.4g (2%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 2g (10%) Sodium 989mg (41%) Potassium 313mg (7%) Fiber 7g (28%) Sugar 11g (22%) Vitamin A 427IU (9%) Vitamin C 62mg (69%) Calcium 146mg (15%) Iron 4mg (22%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 203

% Daily Value*

Calories 203kcal 10%
Carbohydrates 26g 9%
Protein 18g 36%
Fat 3g 5%
Saturated Fat 0.4g 2%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 2g 10%
Sodium 989mg 41%
Potassium 313mg 7%
Fiber 7g 28%
Sugar 11g 22%
Vitamin A 427IU 9%
Vitamin C 62mg 69%
Calcium 146mg 15%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.