Chinese Beef & Broccoli

One Year Ago Today Potato and Corn Flautas with Red Pepper Tapenade
Two Years Ago Today Wild Mushroom & Spinach Manicotti with Arrabiata Sauce

Three Years Ago Today Shredded Seitan Soft Tacos

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
serves 3
1 head broccoli, cut into small florets
1 large carrot, 1/4" slices
3tbl water
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.

Spicy Sesame Beef

 Recently my husband and I made our way to a huge Asian grocery store close to us to find 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.


One Year Ago Today Coconut or Candy Cane Fudge
Two Years Ago Today General Tsao's Tofu, Sui Choy with Asparagus

 
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
serves 4
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.