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Crisp vegan beef strips and tender broccoli coated in chili, soy, sesame, garlic and fresh ginger. Serve this over rice or noodles and enjoy a better for you and better tasting version that your standard take out.
Beef and Broccoli
1 head broccoli, cut into small florets
1 large carrot, 1/4" slices
2 tbl chili paste
2 tbl soy sauce
2 tbl organic light brown sugar
2 tbl rice wine vinegar
1 tbl toasted sesame oil
2 tsp cornstarch
2 tbl coconut or canola oil
16 oz frozen vegan beef strips, thawed
3 garlic cloves, minced
1/2" piece fresh ginger, minced
Bring a small pot of salted water to a boil. Add the broccoli and carrots and cook for 4 minutes. Drain and rinse under cold water to stop the cooking process. Drain and set aside.
Whisk the chili paste, soy, brown sugar, vinegar, sesame oil and cornstarch together in a bowl and set aside.
In a wok or non stick pan, add the coconut oil. Once the oil is hot, add the beef strips. Saute over medium heat until browned, about 7 minutes. Add the garlic, ginger and reserved vegetables. Cook 2 minutes more to toast the garlic then pour in the sauce.
Cook for 3-4 minutes over medium-low heat and allow the sauce to simmer.