A delicious plant-based version of the traditional Chinese Beef and Broccoli dish.
Steps
1
Marinating the “Beef”
Ingredients
1 pkg Gardein Beefless Tips, defrosted
1 tbsp soy sauce
1 tsp Shao Hsing rice wine (or dry sherry)
2 tsp sesame oil
1 tbsp agave or other sweetener
2 tsp sambal oelek
1 tsp cornstarch
To make the stir-fry, first prepare your mise en place. To marinate the beefless tips, in a bowl add the soy sauce, Shao Hsing wine, sesame oil, agave, sambal and cornstarch. Toss to evenly coat the beefless tips and let marinate for 20 minutes or so.
2
Preparing the Sauce
Ingredients
1 tsp sesame oil
2 tbsp soy sauce
2 tbsp Shao Hsing rice wine (or dry sherry)
1 tbsp agave or other sweetener
1 tbsp sambal oelek, or to taste
1/8 tsp white pepper
1 tsp cornstarch
To make the sauce, combine the sesame oil, soy sauce, Shao Hsing wine, agave, sambal and white pepper. Whisk to blend the ingredients. Lastly, add the cornstarch.
3
Preparing the Stir-Fry
Ingredients
1 onion, sliced
2 cups broccoli
3 to 4 cloves fresh garlic, minced
1-inch piece fresh ginger, minced
2 long, red Thai chilies (optional)
2 tbsp fermented black beans, rinsed
1/2 cup vegetable stock
Thinly slice the onion and cut the broccoli into 1- to 2-inch pieces.
Mince the garlic and ginger and slice the Thai chilies on the bias. Have your fermented black beans and vegetable stock available for stir-frying, as well as the Beefless Tips.
4
Stir-Frying the Dish
Ingredients
1 to 2 tbsp peanut oil
To cook the stir-fry, preheat a wok over high heat then add the oil, immediately followed by half of the beefless tips. Separate the pieces to ensure they color evenly and let cook without touching them until they start to brown. Toss and continue to cook until the pieces are browned on all sides.Once done, remove the pieces and set aside while you cook the next batch.
At this point, add a bit more oil, followed by the onions. Let cook for a minute or so, then add the garlic, ginger and black beans.
Cook for 30 seconds, then add the broccoli and chilies. Toss a few times, then add a bit of stock and toss again. At this point, cover the wok for a few minutes, to help steam the broccoli.
Next, add the beefless tips back to the wok and add just enough sauce to lightly coat the ingredients. Toss and continue to cook for another minute or so. Once done, remove from the heat and serve immediately.
If desired, serve with a side of brown rice and extra sambal.
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Hi Marilyn, Yes, you can use the same amount but, of course, the best approach is to taste and adjust. So, start a bit more conservatively, you can always add more, it is very hard to pick it out! Cheers, Sandy
Hello, Rhea: thanks for writing. As previously shared, the roasted tofu recipe from Rouxbe, is a good base, and will be a good ingredient to use. The sauce and the stir fry will add to the dish greatly. Let us know when you make the dish. Cheers, Char
Hello Rouxbe, a great recipe, however, mine was way too salty. Could it be that I used seitan instead of Gardein Beefless Tips (as I can't get it here) which I marinated for 1.5 hours instead of 30 minutes? I also used all of the sauce (which is also salty). What do you think my mistake was? Thank you
Hello, Ingela-
If you used a commercial seitan, I do not think it needs to be marinated. The flavor of the sauce should take you where you need to be. You could also use a lower-sodium soy sauce (or even diluted). Try the recipe again. Sounds as though anything used that was too processed may have increased the sodium level of the finished dish.
Let me know when you remake the dish!
Take care,
Char
Ken R • Rouxbe Staff •Hi Mark- Here's a link to the Gardein website that explains this product. I hope this helps. ~Ken http://gardein.com/products/beefless-tips/
Sandy S •Hi Marilyn, Yes, you can use the same amount but, of course, the best approach is to taste and adjust. So, start a bit more conservatively, you can always add more, it is very hard to pick it out! Cheers, Sandy
Char N • Rouxbe Staff •Hello, Rhea: thanks for writing. As previously shared, the roasted tofu recipe from Rouxbe, is a good base, and will be a good ingredient to use. The sauce and the stir fry will add to the dish greatly. Let us know when you make the dish. Cheers, Char