Vegan Beef with Broccoli
Ingredients
- Rice
- 8-10 shiitake mushrooms
- 1 head of broccoli
- 1 tablespoon neutral oil (e.g., avocado oil)
- 1 scallion
- 1 tablespoon cornstarch
- 1/2 cup low sodium soy sauce or tamari
- 3 tablespoons maple syrup
- 1 tablespoon minced garlic
- 1 teaspoon minced ginger
- Sesame seeds (optional)
- Sriracha (optional)
Preparation
Prepare rice according to package directions.
Wash and dry 8-10 shiitake mushrooms, then thinly slice them 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 they begin to brown slightly, about 6-8 minutes, ensuring the heat is not too high to burn them.
While the mushrooms are cooking, steam the broccoli until it is bright green, about 3-4 minutes.
After steaming, transfer broccoli to a colander and rinse with cold water to stop the cooking process.
Thinly slice 1 scallion.
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 mushrooms and broccoli and cook on medium heat, stirring constantly, until the sauce thickens, about 1-2 minutes.
Serve over the prepared rice and top with sliced scallions, sesame seeds, and a little sriracha if desired.
