This vegan beef & broccoli stir-fry is better than takeout and almost as easy! Made with stir-fried soy curls and broccoli in a mouthwatering sesame sauce, this dinner can be on the table in under 30 minutes.
- 3 cups Butler soy curls
- 1 cup low sodium vegetable broth
- ¼ cup cold water
- 2 tablespoons soy sauce
- 2 tablespoons vegan oyster sauce
- 1 teaspoon organic granulated sugar
- 1 teaspoon toasted sesame oil
- 1 tablespoon cornstarch
- 2 tablespoons peanut oil (or high-heat oil of choice)
- 1 small onion, sliced into strips
- 1 tablespoon freshly grated ginger
- 3 garlic cloves, minced
- 1 medium broccoli crown, broken into florets
- Cooked rice
- Toasted sesame seeds
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Place the soy curls into a medium bowl and pour the broth over them. Let the soy curls soak while you make the sauce.
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Whisk the sauce ingredients together in a small bowl.
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Coat the bottom of a large skillet with the oil and place it over medium heat.
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Give the oil a minute to heat up, then drain the soy curls from the broth and add them to the skillet.
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Cook the soy curls for about 5 minutes, flipping them once or twice, until they begin to brown.
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Push the soy curls to the side of the skillet and add the onion, ginger, and garlic. Cook for about 1 minute, until very fragrant.
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Add the broccoli to the skillet and raise the heat to high. Stir-fry the broccoli and soy curls together until the broccoli becomes tender-crisp, about 3 minutes.
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Pour the sauce into the skillet and continue to stir-fry the mixture until the sauce thickens and coats the soy curls and broccoli.
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Remove the skillet from heat.
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Divide the stir-fry onto plates with rice, and top with sesame seeds. Serve.
Nutrition information does not include rice or sesame seeds.