Vegan “Beef” & Broccoli Stir-Fry

Tender strips of plant-based “beef” and crisp broccoli tossed in a rich, savoury stir-fry sauce. A quick, protein-packed dinner that’s perfect served over rice.

Serves: 4
Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes

Vegan “Beef” & Broccoli Stir-Fry

Ingredients

      • 1 tbsp sesame oil

      • 400 g (14 oz) plant-based beef strips or pieces

      • 4 cups broccoli florets

      • 1 red bell pepper, thinly sliced

      • 3 green onions, sliced

      • 3 cups cooked rice, for serving

      • 1 tbsp sesame seeds, for garnish

      For the Stir-Fry Sauce

      • ¼ cup low-sodium soy sauce or tamari

      • 2 tbsp maple syrup

      • 1 tbsp rice vinegar

      • 1 tbsp hoisin sauce

      • 2 cloves garlic, minced

      • 1 tsp fresh grated ginger

      • 1 tsp sesame oil

      • 1 tbsp cornstarch

      • ½ cup water

      Optional toppings: diced avocado, fresh lime wedges, vegan sour cream or extra salsa.

Nutrition Per Serving

Estimated Nutrition — Per Serving

Calories: 485
Protein: 27 g
Carbohydrates: 66 g
Fat: 14 g
Fiber: 8 g
Sugar: 11 g
Sodium: 820 mg

Nutrition information is an estimate and may vary depending on the brands and specific ingredients used.

Instructions

1. Make the sauce.
In a small bowl, whisk together the soy sauce, maple syrup, rice vinegar, hoisin sauce, garlic, ginger, sesame oil, cornstarch and water. Set aside.

2. Cook the plant-based beef.
Heat 1 tablespoon sesame oil in a large skillet or wok over medium-high heat. Add the plant-based beef and cook for 5–7 minutes, or according to package directions, until browned. Transfer to a plate and set aside.

3. Cook the vegetables.
Add the broccoli and red bell pepper to the same pan. Add 2 tablespoons of water, cover and cook for 3–4 minutes, until the broccoli is bright green and tender-crisp.

4. Bring it together.
Return the plant-based beef to the pan. Give the sauce another quick whisk, then pour it over everything.

5. Thicken the sauce.
Cook for 2–3 minutes, stirring frequently, until the sauce thickens and coats the beef and vegetables.

6. Serve.
Divide the rice between four bowls. Top with the stir-fry and garnish with green onions and sesame seeds.

Print Recipe

Chef Perry’s Kitchen Notes

Helpful tips, simple swaps and a little extra guidance from my kitchen to yours.

👨‍🍳 Chef Perry’s Tips

Have all your ingredients prepped before you start cooking — stir-fries move quickly. Keep the broccoli slightly crisp rather than overcooking it, and add the sauce at the very end so everything stays fresh, colourful and beautifully coated.

🔄 Easy Substitutions
Can’t find plant-based beef strips? Use sliced seitan, soy curls or extra-firm tofu instead. You can swap the broccoli for green beans, snap peas or a frozen stir-fry vegetable mix. Serve with brown rice, noodles or quinoa instead of white rice. For a gluten-free version, use tamari and a gluten-free hoisin sauce.

🎥 Cook With Chef Perry
Watch me make this recipe step-by-step.

Cooking video coming soon