Vegan Beef and Broccoli with Toasted Farro
Ingredients
- 70g vegan jerky, tofu, soy curls or seitan
- 3 cups broccoli florets
- 1 medium shallot
- 2 cloves garlic
- 1 tablespoon ginger
- 1.5 cups water
- 0.5 cups water
- 4 tablespoons corn starch
- 4 tablespoons soy sauce
- 2 tablespoons mirin
- 1 tablespoon sriracha (optional)
- 1 tablespoon avocado oil
- 1 teaspoon toasted sesame oil
- 0.5 teaspoon Sichuan pepper
- 0.5 teaspoon Better than Bouillon seasoned vegetable base (optional)
- Scallions
- Sesame seeds
Farro
- 1 cup farro
- 0.5 tablespoon avocado oil
- 2 cups water
- 1 teaspoon sea salt
Preparation
In a pot, heat up the avocado oil and once hot, add the shallots, garlic, and ginger. Sauté for 2 minutes, stirring occasionally.
Meanwhile, in a bowl, combine 0.5 cups water with the corn starch and whisk until smooth. Add the soy sauce, mirin, sriracha, toasted sesame oil, Sichuan pepper, and Better than Bouillon, and whisk until well incorporated.
Add the corn starch mixture to the sautéed shallots, garlic, and ginger. Whisk for 30 seconds on medium-high heat until the sauce has thickened.
Stir in 1.5 cups water and whisk until completely smooth. Lower the heat to simmer, add the broccoli and jerky, and cover. Cook for 5-7 minutes.
Remove from heat and garnish with chopped scallions and toasted sesame seeds. Serve with your grain of choice and enjoy.
Farro
Place 1 cup farro in a strainer and rinse for a couple of minutes. Place the strainer on top of a bowl and allow more water to drain for 15 minutes.
Heat up 0.5 tablespoon avocado oil, then add the farro and toast for 1-2 minutes, until deeper in color and fragrant.
Add 2 cups water and 1 teaspoon sea salt, and bring to a boil. Once boiling, lower the heat to simmer, cover, and let cook for 20 minutes or until all the water has been absorbed.
Remove from heat and let sit covered for 10 minutes, then fluff with a fork and enjoy.
