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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.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Chinese
Servings 4
Calories 220 kcal

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!

Nutrition

Calories: 220kcal
Keyword Vegan beef and broccoli
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