Soy Curl Beef and Broccoli

5 from 1 vote

Soy Curl Beef and Broccoli

Get ready for massive flavor in this soy curl beef and broccoli recipe, that'll fool your family into thinking you got take-out for dinner. Without sacrificing that velvety, thick and rich sauce, we've adapted this version to be mostly oil-free, since we're not using any vegetable oil to stir-fry the ingredients.

Prep Time15

Cook Time20

Total Time35

Course: Dinner

Cuisine: Asian, Chinese

Servings:

Calories: 277kcal

Author: Abi Cowell

Equipment

Ingredients

2 cups soy curls 100g
4 cups broccoli florets 300g
3 slices ginger
2 cloves garlic thinly sliced
2 stalks green onion sliced
¼ cup water for steaming the broccoli

Soy Curl Marinade

1 ½ cup hot water
1 cube vegan no-beef bouillon
1 tablespoon light soy sauce
½ tablespoon dark soy sauce
½ tablespoon shaoxing wine
1 teaspoon toasted sesame oil

Brown Sauce

5 tablespoons light soy sauce
4 tablespoons vegetarian oyster sauce
2 tablespoons shaoxing wine
2 teaspoons dark soy sauce
2 teaspoons sugar
4 tablespoons cornstarch
2 ½ cup cool water

Instructions

Marinate the Soy Curls

In a large bowl, mix together soy curl marinade ingredients (hot water, bouillon cube, light and dark soy sauce, shaoxing wine and toasted sesame oil). Stir to dissolve bouillon cube in the hot water. Once dissolved, add dry soy curls and stir to coat, so the soy curls can soak up the marinade. Set aside.
2 cups soy curls, 1 ½ cup hot water, 1 cube vegan no-beef bouillon, 1 tablespoon light soy sauce, ½ tablespoon shaoxing wine, 1 teaspoon toasted sesame oil, ½ tablespoon dark soy sauce

Make the Sauce

To a medium bowl, add all sauce ingredients together (light and dark soy sauce, vegetarian oyster sauce, shaoxing wine, sugar, cornstarch and cool water) and whisk to combine. Set aside, leaving the whisk in the bowl.
5 tablespoons light soy sauce, 2 teaspoons dark soy sauce, 4 tablespoons vegetarian oyster sauce, 2 tablespoons shaoxing wine, 2 teaspoons sugar, 4 tablespoons cornstarch, 2 ½ cup cool water

Stir Frying

Heat wok (or large, wide skillet) over high heat. When it's hot, add the broccoli and dry stir fry for about 45-60 seconds. Then, add in ¼ cup of water and cover. Allow the broccoli to steam for about 3 minutes, then check to see if it's as soft as you'd like. If not, add a little water, cover and steam another minute, until crisp-tender. Transfer broccoli to a bowl and set aside.
4 cups broccoli florets, ¼ cup water
Turn heat down to medium. Add a tablespoon of water to the wok, then add the ginger and garlic. Stir fry ginger and garlic slices for 1 minute.
3 slices ginger, 2 cloves garlic
Then, add green onion, soy curls and any leftover marinade to the wok and turn it up to high heat. Stir fry for 3-4 minutes until the marinade has evaporated and the soy curls are lightly seared. You can remove the 3 ginger slices now and throw them away or (or leave them in and just pick them out when you're eating.)
2 stalks green onion
Add broccoli to the wok. Whisk the sauce mixture one last time (the cornstarch will have settled at the bottom of the bowl), then add the sauce to the wok. Stir everything together and heat over medium-high heat until it's bubbly and thickened, about 60-90 seconds. Turn off the heat and serve it over steamed rice.

Nutrition