Craving a flavorful, comforting dish without the meat? Look no further than this Vegan “Beef” and Broccoli Stir-Fry! Packed with plant-based protein, vibrant veggies, and a savory sauce, this dish offers all the rich, umami flavors of traditional Chinese beef and broccoli—without the meat. Whether you’re using tofu, tempeh, or plant-based meat alternatives, this stir-fry is a satisfying and healthy meal that’s perfect for weeknights or when you’re entertaining guests. Plus, it’s incredibly versatile, so you can easily adapt the ingredients to suit your tastes.
Ingredients
Protein (Choose one):
- 10 dried shiitake mushrooms, soaked in hot water for 12-15 minutes
- 15 fresh shiitake mushrooms (or any preferred variety of mushrooms).
- 220g extra firm tofu, pressed
- 220g tempeh
- 220g rehydrated soy chunks or plant-based ‘meat’ alternative
For Cooking:
- 1 tablespoon of neutral oil, such as vegetable or canola oil.
- ½ medium onion, sliced
- 1-inch knob ginger, finely grated or minced
- 4 cloves garlic, minced
- 2 cups (250g) broccoli florets
- ¼ cup vegetable broth or mushroom soaking water
- 1 small red bell pepper, sliced into strips
- 1½ tsp dark soy sauce (optional, for the protein)
Sauce:
- 1½ tbsp soy sauce (or to taste)
- 2 tbsp vegetarian mushroom oyster sauce (or stir-fry sauce)
- 1/3 cup water (room temperature)
- ¼ cup sugar (or sweetener of choice, adjust for sweetness)
- 1 tbsp Shaoxing wine (optional but highly recommended)
- ½–1 tbsp Chinese black vinegar (or rice vinegar, adjust to taste)
- 1½ tbsp cornstarch
- 1 tbsp sesame oil
- 1 tsp sriracha (optional, for spice)
Instructions:
- Prepare the protein: If using tofu or tempeh, cut into bite-sized cubes. If using mushrooms or plant-based meat, prepare according to the instructions. Optionally marinate with 1½ tsp dark soy sauce for extra flavor.
- Cook the protein: Heat 1 tbsp of neutral oil in a large pan or wok over medium heat. Add your protein of choice and cook for 4-5 minutes, flipping to ensure even browning.
- Sauté aromatics: In the same pan, add a little more oil if needed. Add the sliced onions and sauté for 2-3 minutes until softened. Stir in the ginger and garlic, cooking for another 1 minute until fragrant.
- Add vegetables: Toss in the broccoli florets and sliced red bell pepper. Stir-fry for 3-4 minutes until the vegetables are bright and slightly tender. Add ¼ cup of vegetable broth (or mushroom soaking water) to help steam and soften the vegetables.
- Make the sauce: In a small bowl, whisk together the soy sauce, vegetarian mushroom oyster sauce, water, sugar, Shaoxing wine, black vinegar, cornstarch, sesame oil, and sriracha (if using).
- Combine and stir-fry: Return the protein to the pan, then pour the sauce over the vegetables and protein. Stir well to coat everything evenly. Cook for another 2-3 minutes until the sauce thickens and the ingredients are well combined.
- Serve: Remove from heat and serve immediately over steamed rice or noodles for a complete meal. Enjoy your plant-based “beef” and broccoli stir-fry!
Conclusion:
This Vegan “Beef” and Broccoli Stir-Fry offers a wholesome, plant-based take on a beloved Chinese classic. The mix of hearty proteins, crisp vegetables, and a savory sauce makes for a satisfying meal that’s sure to impress even the most die-hard meat lovers. Best of all, it’s incredibly easy to prepare, so you can enjoy a restaurant-quality dish at home any night of the week.
Vegan “Beef” and Broccoli Stir-Fry: A Delicious Plant-Based Twist on a Classic
A plant-based version of Chinese-style beef andbroccoli stir-fry, using mushrooms, tofu, or plant-based 'meat' alternativespaired with vibrant broccoli and red bell peppers in a rich, umami-packed sauce.
Ingredients
Protein Choose one:
- 10 dried shiitake mushrooms soaked in hot water for 12-15 minutes
- 15 fresh shiitake mushrooms or any preferred variety of mushrooms.
- 220 g extra firm tofu pressed
- 220 g tempeh
- 220 g rehydrated soy chunks or plant-based ‘meat’ alternative
For Cooking:
- 1 tablespoon of neutral oil such as vegetable or canola oil.
- ½ medium onion sliced
- 1- inch knob ginger finely grated or minced
- 4 cloves garlic minced
- 2 cups 250g broccoli florets
- ¼ cup vegetable broth or mushroom soaking water
- 1 small red bell pepper sliced into strips
- 1½ tsp dark soy sauce optional, for the protein
Sauce:
- 1½ tbsp soy sauce or to taste
- 2 tbsp vegetarian mushroom oyster sauce or stir-fry sauce
- 1/3 cup water room temperature
- ¼ cup sugar or sweetener of choice, adjust for sweetness
- 1 tbsp Shaoxing wine optional but highly recommended
- ½ –1 tbsp Chinese black vinegar or rice vinegar, adjust to taste
- 1½ tbsp cornstarch
- 1 tbsp sesame oil
- 1 tsp sriracha optional, for spice
Instructions
- Prepare the protein: If using tofu or tempeh, cut into bite-sized cubes. If using mushrooms or plant-based meat, prepare according to the instructions. Optionally marinate with 1½ tsp dark soy sauce for extra flavor.
- Cook the protein: Heat 1 tbsp of neutral oil in a large pan or wok over medium heat. Add your protein of choice and cook for 4-5 minutes, flipping to ensure even browning.
- Sauté aromatics: In the same pan, add a little more oil if needed. Add the sliced onions and sauté for 2-3 minutes until softened. Stir in the ginger and garlic, cooking for another 1 minute until fragrant.
- Add vegetables: Toss in the broccoli florets and sliced red bell pepper. Stir-fry for 3-4 minutes until the vegetables are bright and slightly tender. Add ¼ cup of vegetable broth (or mushroom soaking water) to help steam and soften the vegetables.
- Make the sauce: In a small bowl, whisk together the soy sauce, vegetarian mushroom oyster sauce, water, sugar, Shaoxing wine, black vinegar, cornstarch, sesame oil, and sriracha (if using).
- Combine and stir-fry: Return the protein to the pan, then pour the sauce over the vegetables and protein. Stir well to coat everything evenly. Cook for another 2-3 minutes until the sauce thickens and the ingredients are well combined.
- Serve: Remove from heat and serve immediately over steamed rice or noodles for a complete meal. Enjoy your plant-based “beef” and broccoli stir-fry!