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vegan beef and broccoli in white bowl with fork and white background
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3.5 from 18 votes

Vegan Beef and Broccoli

Vegan beef and broccoli (a.k.a. Mongolian soy curls) is the perfect answer to your Chinese take-out cravings. Sweet and salty soy curls with tender broccoli and scallions with make you lick your plate clean.
Prep Time15 mins
Cook Time15 mins
Course: Entree, Lunch or Dinner
Cuisine: Asian
Servings: 6
Calories: 279kcal

Equipment

  • mixing bowls
  • Wok or large skillet

Ingredients

  • 8 oz Butler's soy curls (about 1 bag)
  • 1 tablespoon soy sauce
  • 1/3 cup cornstarch
  • 5-6 tablespoons vegetable oil (or neutral oil of your choice)
  • 1-2 cloves garlic (minced)
  • 2/3 cup chopped scallions (about 1 small bunch)
  • 1 head broccoli (about 2-2 1/2 cups florets)
  • cooked rice (for serving)

For the Sauce:

  • 1/2 cup soy sauce (plus 1.5 tablespoons soy sauce for soy curls)(See note below regarding Bragg's liquid aminos)
  • 1/2 cup water
  • 1/2 cups brown sugar (or evaporated cane juice crystals)

Instructions

  • Place 8 ounces of dehydrated soy curls in a medium mixing bowl. Break large soy curl pieces in half to make them bite-sized. (Remember, they will grow!)
  • Pour very hot tap water over soy curls in the bowl, just until soy curls are completely covered with water. Now, add 1 tablespoon of soy sauce to soy curls + water. Set bowl aside for soy curls to soak for about 10 minutes.
  • Once soy curls are completely rehydrated, drain water/soy sauce off using a strainer or collander. If you don't have strainer, squeeze your soy curls gently to make sure most of the liquid is drained off, and place squeezed soy curls in separate dry bowl.
  • Add 1/2 tablespoon of soy sauce and 1/3 cup cornstarch to your hydrated/drained soy curls. Use tongs or your hands to make sure cornstarch is evenly distributed on your soy curls. Set soy curls aside.
  • Prep your remaining ingredients by chopping broccoli florets off of the broccoli stalk and trimming to bite-sized pieces. Diagonally chop scallions in 1/2-1 inch sized pieces.
  • In a small bowl, combine 1/2 cup soy sauce, 1/2 cup water, and 1/2 cup brown sugar (or cane juice crystals). Mix well until sugar is absorbed, and set bowl aside.
  • In a medium saucepan, place 1 cup of water and bring to boil on medium heat. Once water is boiling, place broccoli in saucepan and cook for 4-5 minutes, uncovered. Remove from heat, and rinse broccoli briefly in cold water to halt cooking process. Set steamed broccoli aside.
  • In a nonstick wok or skillet, heat 3 tablespoons of oil on medium-high heat. Once heated, pan fry 1/2 of your soy curl mixture for 5-6 minutes, stirring every 20-30 seconds to make sure all soy curls sides are equally crispy. Once first batch of soy curls are cooked and crispy, heat another 3 tablespoons of oil and cook the second half of soy curls the same way, this time also adding your garlic and scallions after about 2-3 minutes of the soycurls cooking.
  • Return all crispy soy curls to nonstick wok or skillet, and add soy sauce/sugar mixture. Cook on medium-high heat for just a few minutes, or until liquid has thickeed and is hot and bubbly.
  • Add broccoli to soy curls and serve hot with sesame seeds.

Notes

  1. If you choose to use Bragg's liquid aminos for this recipe, I recommend using 1/3 cup of Bragg's + a few tablespoons of water to equal a total of 1/2 cup of liquid. Bragg's liquid aminos tastes a little saltier than soy sauce, which is why you want to dilute it just slightly for this recipe. 
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Nutrition

Calories: 279kcal | Carbohydrates: 34g | Protein: 9g | Fat: 14g | Saturated Fat: 10g | Sodium: 1124mg | Potassium: 416mg | Fiber: 3g | Sugar: 20g | Vitamin A: 742IU | Vitamin C: 93mg | Calcium: 122mg | Iron: 2mg