Chinese-Style Vegan Beef and Broccoli
Ingredients
- 10 dried shiitake mushrooms
- 2 cups broccoli florets
- 1/4 cup water
- 1 small red bell pepper
- 1/2 red onion
- 4 cloves garlic
- 1 tablespoon canola oil
- Sesame seeds for garnishing
- Chopped spring onions for garnishing
- 3 cups steamed white rice for serving
Sauce
- 1/4 cup soy sauce
- 1/4 cup plus 1 tablespoon water
- 1/4 cup coconut sugar
- 1 1/2 tablespoons Chinese rice wine
- 1 1/2 tablespoons cornstarch
- 1 tablespoon sesame oil
Preparation
Rehydrate the dried mushrooms by soaking in hot water, squeeze out excess liquid, and slice into 1/2-inch thick strips. If using fresh mushrooms, simply slice them into strips and set aside.
In a bowl, mix all the sauce ingredients together until the sugar is diluted and set aside.
Heat a non-stick or cast iron pan with 1 tablespoon canola or neutral oil and sauté the onions and garlic until tender and aromatic, about 2-3 minutes.
Add the broccoli florets, pour in 1/4 cup water, and cook over medium-high heat until half-cooked.
Add the bell peppers and sauté for a few more minutes.
Add the mushrooms, pour in the sauce mixture, mix everything together, and simmer over medium heat until the sauce thickens. Turn off the heat.
Serve with steamed rice and garnish with sesame seeds and spring onions if desired.
Notes
Feel free to use fresh shiitake mushrooms instead of dried.
