When I’m in a bind or a rut, Asian is my go-to cuisine. Udon, Soba or Ramen noodles? Yes please. A little bit of Thai Curry? Fo sho! Pho? Gimme some more!
But sometimes you want something simple. Something easy. And sometimes you find the perfect head of broccoli and you know exactly what you want to make with it. Enter a dish I haven’t eaten or thought about since the funky Asian joint in the small town I grew up in America. Beef & Broccoli.
This is by no means my favorite dish in the vast world of Asian cuisine but it is something I’ve always loved because, broccoli. I’ve always been a fan and this is one of the few dishes where they give you loads of it. Not just a few florets inside a stir-fry, I’m talking enough broccoli to make you worry about noises for the rest of the night.
The thing I love about this dish is that it isn’t just easy, it’s pretty quick to make as well.
What you’ll need: TVP (or textured soya protein), Broccoli (as much of it as you can stand), Garlic, Ginger, Scallions, Rice, Soy sauce & Korean chili flakes.
Feel free to add onion or bell peppers or any other vegetables you want, I was just really in the mood for something simple and delicious.
Don’t be afraid to use the stalk of the broccoli either. You might have to peel some of the tough outer skin but it’s totally edible and pretty delicious. In fact, I’m thinking of testing out some vegan broccoli chips sometime in the near future so stay tuned!
The key to any good vegan beef & broccoli is the sauce. You’ll need soy sauce, corn starch (or whichever starch you’re most comfortable using), rice wine vinegar, sesame oil or Chinese black vinegar. Choose wisely and don’t be afraid to test out new styles….that’s how good things happen on a plate!
You can add rice or noodles to this dish for a different flavor or texture, and pair it with something cold like an icy beer or a fun cocktail. Either way, enjoy your vegan beef & broccoli with a smile & a beverage.
What’s your favorite takeout dish to recreate at home?