Sticky Mongolian “Beef” & Broccoli

Sticky Mongolian “Beef” & Broccoli

Once in a while theres just nothing better than a big fat bowl of Chinese food and a night in front of the tv. We love us some delicious vegan Chinese food but there isn’t really anywhere to order from here in Miami. I wanted to make something that is super easy and doesn’t require many ingredients so you can plant yourself on the couch sooner. I love using frozen broccoli to save even more time here!

You probably have everything you need already at home besides the seitan. If you haven’t messed around with seitan before, its a fantastic meat replacement, especially for beef. Its usually near the tofu at the supermarket, or if you want to be an overachiever (and save $$) you can make it yourself.

Sticky Mongolian “Beef” & Broccoli

Serves 4

Ingredients

2 8oz packages Seitan, pat dry and sliced thin (we used Yves brand)

2 1/2 tbs arrowroot powder or flour, you can sub corn starch if thats all you can find but I much prefer the arrowroot with this!

1 tsp fresh ginger, minced

4 cloves garlic, minced

1/4 cup soy sauce

1/4 cup liquid aminos

1/4 cup water

1/2 cup light brown sugar

1 tsp & 2 tbs canola oil

4 cups broccoli florets

cooked rice for serving, I love short grain brown rice with this

Directions

In a large bowl toss seitan in arrowroot powder or cornstarch and set aside

Set up your steaming basket for your broccoli and turn on the heat

Heat a small saucepan to medium heat, and heat a separate large skillet over medium-high heat.

Into the small saucepan, pour a tsp canola oil, once the oil has warmed for about a minute throw in your garlic and ginger. Sauté for about 30 seconds until the garlic is fragrant and then pour in the soy sauce, liquid aminos, water, and brown sugar. Stir until the sugar is totally dissolved, then turn up the heat, bring to a boil, and boil for 3-4 minutes until slightly thickened, stirring occasionally. The sauce won’t be super thick here yet, so don’t worry if yours isn’t!

The water for your broccoli should be boiling now, throw your broccoli in and steam until desired doneness, 6-7 minutes should do it.

While the broccoli is steaming brown your seitan. Heat up 1 tbs of canola oil in the large skillet, throw in half of the seitan and sear for about 3 minutes, breaking it up if it sticks together. Set aside on a large clean plate and repeat with the other half of the seitan with the other tbs canola oil.

Once the second batch is done searing, return the first portion back into the pan and pour the sauce on top. Let the sauce simmer down until its a thick and sticky coating on the seitan, another 2 minutes or so, then toss your broccoli in. Enjoy!