Vegan Beef with Broccoli Using Shiitake Mushrooms
Ingredients
- Rice
- 8-10 shiitake mushrooms
- 1 head broccoli
- 1 tablespoon neutral oil (e.g., avocado oil)
- 1 tablespoon cornstarch
- 1/2 cup low sodium soy sauce or tamari
- 3 tablespoons maple syrup
- 1 tablespoon minced garlic
- 1 teaspoon minced ginger
- 1 scallion
- Sesame seeds
- Sriracha (optional)
Preparation
Prepare the rice according to package directions.
Wash and dry 8-10 shiitake mushrooms, then thinly slice and set aside.
Wash 1 head of broccoli and cut into individual florets.
In a large skillet, heat 1 tablespoon of neutral oil until shimmering.
Add the sliced mushrooms and cook on medium heat until slightly brown, about 6-8 minutes, ensuring not to burn them.
While mushrooms are cooking, steam the broccoli until bright green, about 3-4 minutes.
After steaming, transfer broccoli to a colander and rinse with cold water to stop the cooking process.
In a small bowl, combine 1 tablespoon oil, 1 tablespoon cornstarch, 1/2 cup low sodium soy sauce or tamari, 3 tablespoons maple syrup, 1 tablespoon minced garlic, and 1 teaspoon minced ginger.
Add the steamed broccoli to the skillet with the mushrooms.
Pour the sauce over the mixture and cook on medium heat, stirring constantly, until thickened, about 1-2 minutes.
Serve over rice and top with thinly sliced scallions, sesame seeds, and optional sriracha.
