This amazing vegan beef and broccoli is the perfect busy weeknight dish made in 30 minutes; it tastes like restaurant-quality Chinese takeout, plus kid-friendly!
I am really into soy curls. They taste SO good when they are made properly and are the perfect meat alternatives. They soak in whatever flavor you’re infusing them with; they are full of vegan protein.
It’s the perfect mock meat for this vegan beef and broccoli dish. If you're looking for other dishes that use soy curls (soy meat) recipes, check out this Vegan Cashew Chicken or this super simple Vegan Teriyaki Soy Curls, or if you want to try them in a different way, try Vegan Soy Curl Pepperoni for your next pizza night.
Everyone in my family loves this vegan beef and broccoli, and I think you will too!
Why Make This Recipe
- It's made in 30 minutes or less.
- It's a quick and easy recipe.
- It is made in one pot and one bowl, only dirtying a few dishes.
- It always impresses even meat eaters.
- It tastes like it could have come from a Chinese restaurant.
- It's a high-protein vegan dinner.
Ingredients and Substitutions
- Dried soy curls- there is only one brand of soy curls called Butler's Soy Curls. You can find time on Amazon, or your local health food store may have them.
- Fresh broccoli florets chopped- this tastes best with fresh broccoli. I've never tried it with Frozen.
- Oil- here, you want a neutral like vegetable, canola, or avocado oil. Olive oil is a little stronger but can be used.
- Cooked rice for serving- we prefer to serve this over rice, but you could serve it over quinoa, noodles, or whatever you love vegan beef and broccoli over.
- Low sodium soy sauce- if all you have is regular soy sauce, use half the amount of soy sauce and fill the other half with water to cut down on the salt.
- Brown sugar- You can use white sugar if that's all you have, but I prefer the flavor complexity with brown sugar.
- Cornstarch- this is used for two things- one to thicken the sauce and the other to make the soy curls crisp up. I have never used arrowroot starch, but I'm sure it would work the same in a 1:1 ratio.
- Sesame oil- if you have to, you can leave this out; I would try to keep it in as it adds to the dish's flavor. Replace it with regular oil if you're out.
- Ginger powder- you can use fresh ginger; I just prefer the ease of a powder.
- Cloves garlic, minced- I feel like you really need the fresh garlic here, but if you're out, you can use garlic powder in a pinch.
- No beef broth or vegetable broth- I almost always use Better Than Bullion Vegetable flavor for this because I always have it on hand. They also sell good No beef broth and that works even better, but they are both good.
Check out the recipe card at the bottom of this post for full ingredient and quantity information.
- You can add green onions, sesame seeds, and or red pepper flakes to garnish if you would like.
- You can add whatever vegetables you want to make this more of a stir fry if you want, an onion mixture or green peppers, whatever sounds good in this broccoli stir-fry.
- You can serve this with noodles, rice, quinoa, or whatever you want.
- Feel free just to use the beef and broccoli sauce and then use mock meat like Beyond Steak or tempeh if you would rather.
How do you make vegan beef and broccoli?
Step 1- Start by soaking your soy curls. Put 2 cups of soy curls in a bowl and cover them with warm water- let sit for 10 minutes.
Step 2- While your soy curls are soaking, make your vegan beef and broccoli sauce. Mix all your sauce ingredients except cornstarch in a separate bowl. Mix the cornstarch separately by taking 1 TB of water and 2 teaspoon cornstarch, mix until smooth, then add to your sauce and stir. Set aside.
Step 3- Now strain your soy curls. Remove all the water by squeezing them until they stop producing water.
Step 4- Mix your 2 TB cornstarch with your soy curls in your bowl. Add 1 TB oil and soy curls to a large hot skillet and cook over medium-high heat until the soy curls are browned. Remove them from the pan and place them on a plate.
Step 5- Then add your chopped-up broccoli to the pan with a half cup of water, so it steams the broccoli and doesn’t stick, cook this until it starts to turn bright green, not overly cooked, but the texture you want it for the dish.
Step 6- Add back your soy curls with the broccoli, and add the vegan beef stock and the sweet sauce. Mix until the sauce is thickened; this only takes a few minutes. And you’re ready to serve.
Step 7- Serve with white or brown rice.
Expert Tips and Tricks
- Do not overcook the broccoli. This is super important, or you'll have some very mushy broccoli. This is a very quick cook.
- Make sure to squeeze the most water out of the soy curls so they can take in the flavor or the sauce. There is no need to marinate the soy curls.
- If you want to serve this over noodles, you can double the sauce recipe and use half of the mixture and the other half for the noodles.
- If all you have is regular soy sauce, use half the amount and the other half with water- this will make it not so salty.
Let it come to room temperature before placing it in an airtight container in the fridge for up to 4 days. Reheat in the microwave or on the stovetop with a little bit of oil.
This dinner tastes best fresh, mainly because the broccoli can get a little funky. But you can freeze it in a freezer-safe container for up to 3 months. Defrost in the fridge and then reheat on the stove with some oil.
Yes, if you use tamari or liquid aminos this can be made fully gluten-free.
Soy curls are dehydrated soy. You rehydrate them for about 10 minutes, squeeze out the excess water and then cook them up. They are my favorite more natural meat substitute. You can find them on Amazon or in many health food stores carry them.
Looking for some other easy vegan dinner recipes...
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Vegan Beef and Broccoli
- 2 cups dried soy curls Butler brand
- 2 heads broccoli chopped
- ½ cup water or more for cooking broccoli
- 2 TB cornstarch
- 1 TB oil neutral
- Cooked rice for serving
- ½ cup soy sauce low sodium
- ¼ cup brown sugar
- 2 teaspoon cornstarch mixed with 1TB water
- 1 teaspoon sesame oil
- ½ teaspoon ginger powder
- 4 cloves garlic minced
- ½ cup no beef broth or vegetable broth
- Start by soaking your soy curls. Put 2 cups of soy curls in a bowl and cover them with warm water- let sit for 10 minutes.
- While your soy curls are soaking, make your sauce. Take a small mixing cup or bowl and mix all your sauce ingredients except for the cornstarch. Mix the cornstarch separately by taking 1 TB of water and 2 teaspoon cornstarch in a small cup, mix until smooth, then add to your sauce and stir. Set aside.
- Now strain your soy curls. Remove all the water by squeezing them until they stop producing water; add them back to the empty bowl. Take your 2 TB cornstarch and mix it with your soy curls. Add your soy curls to a hot large skillet and cook them until they are browned. Remove them from the pan.
- Then add your chopped-up broccoli to the pan with some water so it steams the broccoli and doesn't stick, cook this until it starts to turn bright green, not overly cooked, but the texture you want it for the dish. Add back your soy curls with the broccoli, and add the sauce. Mix until the sauce is thickened; this only takes a few minutes. And you're ready to serve.
- Serve with rice or whatever you would like.
- Don't overcook the broccoli, or it will become mushy. It cooks quickly.
- Squeeze out water from the soy curls for better flavor absorption. No need to marinate.
- For serving over noodles, double the sauce recipe and split it in half.
- If using regular soy sauce, use half the amount and dilute the other half with water to reduce saltiness.
- Garnish with green onions, sesame seeds, and red pepper flakes if desired.
- Customize the stir-fry with additional vegetables like onions or green peppers.
- Serve with your choice of noodles, rice, or quinoa.
- Use the beef and broccoli sauce with mock meat alternatives if preferred.