jackfruit for tacos. While we were there we noticed that their vegan meat selection had quadrupled! They now have every type of vegan meat, chicken, duck and seafood one could imagine. We soon realized that the brand they sell is the same kind that is served at a vegan Chinese food restaurant in our town. Happy to now make our own dishes at home, we stocked up on our favorite selections and this spicy sesame beef was born.
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Crispy vegan beef seasoned with soy, sriracha and toasted sesame oil. Tossed with lightly sauteed broccoli, water chestnuts, scallions and white and black sesame seeds.
Spicy Sesame Beef
4 tbl coconut or extra virgin olive oil, divided
1 red bell pepper, medium dice
1 head broccoli, medium florets
1 bunch shallots, white and light green together, dark green divided, thinly sliced
4 tsp soy sauce, divided
3 tsp toasted sesame oil, divided
1-8oz can sliced water chestnuts, drained and rinsed
1 lb vegan beef chunks
1/2 cup cornstarch
2 tbl sriracha, divided
3 garlic cloves, thinly sliced
1 tbl toasted sesame seeds
1 tbl black sesame seeds
In a large saute pan or wok, heat 2 tbl of oil and saute the red bell pepper, broccoli and the white and light green shallots over medium high heat for 5-7 minutes. Season with 2 tsp of soy sauce and 1 1/2 tsp of sesame oil. Add the water chestnuts and toss to combine. Cook 3 minutes more then transfer to a plate.
Toss the beef chunks in cornstarch to coat. This works best in a paper bag.
Add the remaining 2 tbl of oil to the pan. Add the beef and saute until crisp and browned, 10 minutes. Add the remaining 2 tsp of soy sauce, 1 1/2 tsp sesame oil, 1 tbl of sriracha and garlic cloves. Toss to coat and cook 2 minutes more.
Combine the beef with the vegetables and garnish with the remaining dark green scallions, sesame seeds and a drizzle of sriracha.
Serve over a bed of lettuce, rice or noodles.