Beef and Broccoli Nutrition No Rice

I used to love Chinese-style Beef and Broccoli dishes from restaurants especially if they're served with a hot bowl of freshly cooked rice. There's something so satisfying about the dish with its thick, savoury sauce.

It's really satisfying and it's actually also really simple to make!

For this recipe, you'll need:

1. A few basic ingredients
2. 30 minutes, or less
3. Rice to enjoy the finished dish!

Of course I wanted to recreate a hearty vegan version of my favourite so here's a simple yet tasty Chinese-Style Vegan No Beef and Broccoli that's perfect for when you're craving some takeout! ?

I made this recipe both with mushrooms and other plant-based protein. I personally prefer using soy chunks for the 'meatiest' outcome, that's really similar to beef. My non-vegan family loves both versions but prefer the one with soy chunks the most.

See below the version made with soy chunks or soy meat for the 'beef'.

Of course it's ultimately up to you what you'd like to use for the 'beef', but I'd like to share a few options you can choose from.

FOR THE PROTEIN: A FEW OPTIONS

1) REHYDRATED SHIITAKE MUSHROOMS

For this vegan version of the recipe, I used shiitake mushrooms instead of beef. I love shiitake mushrooms for this recipe in particular because they absorb flavour really well, are super versatile, and packed full of umami.

2) FRESH SHIITAKE MUSHROOMS

You can also opt to use fresh shiitake mushrooms, if you'd like.

OTHER PROTEIN OPTIONS

If you're not a very big fan of mushrooms, feel free to use tofu or even tempeh for this recipe. You can press your tofu well and pan-fry it before cooking it with the broccoli later on.

3) EXTRA FIRM TOFU

4) TEMPEH

5) REHYDRATED SOY CHUNKS OR PLANT-BASED MEAT ALTERNATIVES

I find this to be the closest to the texture of beef.

SOY CHUNKS

Here's the exact soy meat I used! PS. Link is not an affiliate link. I purchased these from Shopee and can be shipped in the Philippines.

For my US-based friends, here are similar meat substitutes that you can find on Amazon:

(these are affiliate links)

Soy curls

Soy chunks

Vegan meat substitute

I simply rehydrate my soy meat chunks overnight until its doubled in size. From there, I broke these apart into smaller pieces.

THE SAUCE

The sauce requires a few basic ingredients with a little cornstarch to get it to thicken when cooked.

You'll need:

• soy sauce or to taste
• vegetarian mushroom oyster sauce or stir-fry sauce
• room temp. water
• cane sugar or other sweetener, adjust according to desired sweetness
• Shaoxing wine or other rice wine, optional but highly recommended
• Chinese black vinegar or rice vinegar
• cornstarch
• sesame oil
• sriracha other chili sauce, for spice

OTHER INGREDIENTS YOU'LL NEED

• 1 tbsp neutral oil
• ½ medium onion sliced
• 1 inch/small knob of ginger finely grated or minced
• 4 cloves garlic minced
• 2 cups (250g) raw broccoli florets
• ¼ cup vegetable broth or water from soaking mushrooms
• 1 small red bell pepper , sliced into strips
• 1 1/2 tsp dark soy sauce optional, for the protein

BROCCOLI

For the broccoli florets, I used raw broccoli. I opted to cook the broccoli without steaming it beforehand to ensure it's perfectly cooked and still crispy after being sautéed.

You can opt to use frozen broccoli, too!

HOW TO COOK THIS 'BEEF' AND BROCCOLI

• Heat a large non-stick, cast iron pan, or wok over medium high heat.

• When hot, add in the neutral oil. Sauté the onions, ginger, and garlic until tender and aromatic, around 1-2 minutes.

• Add in the broccoli florets. Pour ¼ cup vegetable broth and then cover the pan.

• Leave the broccoli to cook over medium high heat until half-cooked or cooked to your liking.

• Add in the bell peppers and sauté for a few more minutes until tender.

• Add in the mushrooms or plant-based protein of choice. Season the mushrooms/protein with dark soy sauce, if desired.

• Give the sauce a good mix again to make sure the cornstarch doesn't stick to the bottom. Pour in the sauce mixture.

• Mix everything together and leave to simmer over medium heat until the sauce has thickened from the cornstarch.

• Taste the broccoli and feel free to season with more soy sauce or vegetarian oyster sauce, if needed. Turn off the heat.

Serve with some steamed rice for a really hearty and satisfying meal.

If you try out this recipe, I'd appreciate if you leave a rating or simply click on the stars ⭐️⭐️⭐️⭐️⭐️ on my recipe card!

I hope you'll enjoy this recipe. It's great for sharing, Enjoy!

Get the full recipe below!

You might enjoy these other Asian-inspired recipes:

• Black Pepper Tofu Steaks
• Filipino "Pork" Barbecue
• Maple Hoisin Tofu
• Orange Tofu
• Mie Goreng (Indonesian Fried Noodles)

Are you looking for more delicious, vegan recipes?

Check out my latest Vegan Kitchen eBook, that has over 95 recipes (and a whole section for Asian recipes!) that are packed with flavour and made with simple and easily accessible ingredients! Also, I will be planting two trees (instead of 1) for every download of my eBook through non-profit organisation One Tree Planted.?

Chinese-Style No Beef and Broccoli (Vegan)

Jeeca

I used to love Chinese-style Beef and Broccoli dishes from restaurants especially if they're served with a hot bowl of freshly cooked rice. There's something so satisfying about the dish and it's actually also really simple to make.

For this vegan version of the recipe, I use either soy chunks or shiitake mushrooms instead of beef. I love both because they absorb flavour really well and are super versatile.

Prep Time 15 mins

Cook Time 15 mins

30 mins

Course Main Course

Cuisine Asian, Chinese

Servings 3

Calories 648 kcal

Ingredients

Protein (Pick one!)

• 10 dried shiitake mushrooms soaked in hot water for 12-15 minutes
• 15 fresh shiitake mushrooms or other mushrooms of choice
• 220 g extra firm tofu , pressed
• 220 g tempeh
• 220 g rehydrated soy chunks or other plant-based 'meat' alternative

For Cooking

• 1 tbsp neutral oil
• ½ medium onion sliced
• 1 inch/small knob ginger finely grated or minced
• 4 cloves garlic minced
• 2 cups (250g) raw broccoli florets
• ¼ cup vegetable broth or water from soaking mushrooms
• 1 small red bell pepper , sliced into strips
• 1 1/2 tsp dark soy sauce optional, for the protein

To Serve

• Sesame seeds for topping
• Chopped scallions for topping
• Steamed rice for serving

Instructions

Protein

• If using dried shiitake mushrooms , rehydrate the dried mushrooms by soaking in hot water. Squeeze out excess liquid from each mushroom and then slice them into 1/2-inch thick strips. Don't discard the water from soaking since you can use this for the stir-fry later on.

  You can also opt to soak the mushrooms overnight in room temp. water.

  If using fresh mushrooms, simply slice them into strips. Set aside.

• If using tofu or tempeh, slice them into strips or cubes, then pan-fry them until lightly brown on all sides. Set aside.

• If using soy chunks , you can rehydrate these by soaking them hot water for 15-20 minutes or until doubled in size. You can also just leave them overnight in room temperature water. Squeeze out excess liquid from each piece afterwards. You can break these apart into smaller peices if you'd like.

Sauce

• In a bowl, mix all the sauce ingredients together until the sugar is diluted. Set aside.

To Cook

• Heat a large non-stick, cast iron pan, or wok over medium high heat. When hot, add in the neutral oil.

• Sauté the onions, ginger, and garlic until tender and aromatic, around 1-2 minutes.

• Add in the broccoli florets. Pour ¼ cup vegetable broth and then cover the pan. Leave the broccoli to cook over medium high heat until half-cooked or cooked to your liking.

• Add in the bell peppers and sauté for a few more minutes.

• Add in the mushrooms or plant-based protein of choice. Season the mushrooms/protein with dark soy sauce, if desired.

• Give the sauce a good mix again to make sure the cornstarch doesn't stick to the bottom. Pour in the sauce mixture.

• Mix everything together and leave to simmer over medium heat until the sauce has thickened from the cornstarch.

• Taste the broccoli and feel free to season with more soy sauce or vegetarian oyster sauce, if needed. Turn off the heat.

To Serve

• Serve with some steamed rice. Garnish with some sesame seeds and chopped scallions, if desired. Enjoy while hot!

WATCH Video

Notes

SOY CHUNKS

Here's the exact soy meat I used! PS. Link is not an affiliate link. I purchased these from Shopee and can be shipped in the Philippines.

For my US-based friends, here are similar meat substitutes that you can find on Amazon:

(these are affiliate links)

• Soy curls
• Soy chunks
• Vegan meat substitute

NUTRITIONAL INFO

Calories: 648 kcal | Carbohydrates: 63 g | Protein: 57 g | Fat: 19 g | Saturated Fat: 3 g | Polyunsaturated Fat: 7 g | Monounsaturated Fat: 7 g | Trans Fat: 1 g | Sodium: 1180 mg | Potassium: 811 mg | Fiber: 15 g | Sugar: 30 g | Vitamin A: 817 IU | Vitamin C: 35 mg | Calcium: 353 mg | Iron: 11 mg

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Source: https://thefoodietakesflight.com/chinese-style-no-beef-and-broccoli-vegan/

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