Vegan Beef and Broccoli

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Easy to prepare and ready in just 30 minutes. Each serving packs 29 grams of protein!

Prep Time10

Cook Time20

Total Time30

Course: dinner, lunch

Cuisine: Asian

Servings:

Calories: 432kcal

Ingredients

For the Sauce

¼ cup reduced sodium tamari
1 teaspoon honey (note: honey is not vegan but you can also use agave nectar or maple syrup if desired)
1 tablespoon minced garlic about 3 cloves worth
1-2 teaspoons grated fresh ginger about 2-inches of ginger
½ tablespoon corn starch or arrowroot powder
1 teaspoon sesame oil

For the Beef and Broccoli

1 tablespoon neutral flavored oil I use extra virgin olive oil
½ cup finely chopped onion about ½ yellow onion
10 ounces plant-based steak tips I like Beyond Beef; can also use sliced portobello mushrooms or baked tofu*
10 ounces broccoli florets
2 cups cooked white rice

US Customary - Metric

Instructions

In a small bowl, combine all of the ingredients for the sauce. Whisk until smooth then set aside.
Cook the broccoli in a steamer basket, just until tender. Rinse with cold water to stop the cooking process and set aside.
In a large skillet, warm 1 tablespoon of oil over medium-low heat. Add the onion and cook for several minutes, until translucent.
To the skillet, add the vegan steak tips and cook for about 5 minutes more. Whisk the sauce once more then pour over the steak tips and stir to combine. Add the steamed broccoli to the skillet and cook until heated through.
Serve warm with cooked rice, and enjoy!

Notes

*If you decide to use soy curls you will need to rehydrate them first (according to package directions). For the baked tofu option, I recommend preparing the tofu as directed in this recipe by tearing it into pieces and coating it with cornstarch prior to baking. Then add it to the skillet as you would the vegan beef and coat with sauce. I recommend doubling the sauce recipe if you choose to use soy curls or tofu.

Nutrition