Beef and Broccoli
Ingredients
- 10 dried shiitake mushrooms, soaked in hot water for 12-15 minutes*
- 2 cups (250g) raw broccoli florets
- 1/4 cup water
- 1 small (70g) red bell peppers, sliced into strips
- 1/2 red onion sliced into strips
- 4 cloves garlic, minced
- 1 tbsp canola or other neutral cooking oil
- sesame seeds and chopped spring onions for garnishing
- 3 cups of steamed white rice or other rice, for serving
- note: *feel free to use fresh shiitake mushrooms.
- sauce
- 1/4 cup soy sauce
- 1/4 cup + 1 tbsp room temp. water
- 1/4 cup coconut sugar, adjust according to desired sweetness
- 1 1/2 tbsp chinese rice wine, optional but highly recommended
- 1 1/2 tbsp cornstarch
- 1 tbsp sesame oil .
Preparation
Rehydrate the dried mushrooms by soaking in hot water
Squeeze out excess liquid from each mushroom and then slice them into 1/2-inch thick strips
If using fresh mushrooms, simply slice them into strips
Set aside
In a bowl, mix all the sauce ingredients together until the sugar is diluted
Set aside
Heat a non-stick or cast iron pan
When hot, add in 1 tbsp canola or neutral oil
Sauté the onions and garlic until tender and aromatic, around 2-3 minutes
Add in the broccoli florets
Pour 1/4 cup water and leave to cook over medium high heat until half-cooked
Add in the bell peppers and sauté for a few more minutes
Add in the mushrooms
Pour in the sauce mixture
Mix everything together and leave to simmer over medium heat until the sauce has thickened from the cornstarch
Turn off heat
Serve with some steamed rice
Garnish with some sesame seeds and spring onion, if desired
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