Spicy Vegan Ginger Beef, with carrots and celery

This recipe for Spicy Vegan Ginger Beef is a perfect weeknight meal. It comes together quickly when you don’t have much time to cook, but still tastes delicious and is packed with flavour! Don’t be afraid by the word “spicy” — you can add as much or as little heat to this dish as you’d like!

Summer is almost here, so I know most of us will want to be sitting outside with friends, not stuck in a hot kitchen. Nor will we be wanting to turn our ovens on!

I love Spicy Vegan Ginger Beef for busy nights. I also love this recipe because it is packed with protein and very adaptable. This recipe calls for carrots, celery, and green onion. But, you could use broccoli instead, or throw in some red peppers! My only recommendation is to use veggies that do not give off much liquid.

Carrots and celery are something I always have in my fridge. They’re a staple ingredient but they also last long (especially carrots!). I often make this dish when it’s been a while since we’ve done a grocery shop!

How to make Spicy Vegan Ginger Beef?

Like I said, it’s easy!

1. Prepare the soy curls: They’ll need to be hydrated (take 2 minutes!) and then fry it up.
2. Mix together the sauce.
3. Fry up the veggies, and all the delicious ginger and garlic!
4. Mix in the sauce and add the soy curls.

That’s it! Well, kinda. Make you follow the more specific instructions in the recipe 🙂

What’s extra great about this recipe is it makes for a yummy and filling lunch the next day! Is there anything better than not having to worry about packing a lunch?

I hope you enjoy this recipe as much as I do!

Looking for more vegan and gluten-free dinner ideas? Check these out!

• Vietnamese Noodle Bowls
• Chickpea Peanut Stew
• BBQ Jackfruit Tacos
• Roasted Cauliflower and Chickpea Salad

5 from 4 votes

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Spicy Vegan Ginger Beef with carrots and celery

Prep Time

15 mins

Cook Time

25 mins

 

This recipe for Spicy Vegan Ginger Beef is quick to make and still so delicious! It's packed with flavour, a perfect gluten-free, plant-based meal!

Course: Dinner

Keyword: Easy, Gluten Free, Stir Fry, Vegan

Servings: 4

Ingredients

For the sauce

• 1/4 cup tamari (ensure GF if needed)
• 1/4 cup rice vinegar
• 1/2 cup brown sugar, very lightly packed
• 1 tbsp sesame oil
• 1/2 - 1 tsp red pepper flakes

For the soy curls

• 2 cups soy curls
• 2 cups boiling water
• 2 tbsp neutral oil, like canola or vegetable
• 2 tbsp corn starch

For the rest

• 1 tbsp neutral oil, like canola or vegetable
• 2 carrots, julienned
• 2 stalks of celery, julienned
• 2 green onions, sliced lengh-wise
• 2 cloved of garlic, minced
• 2 tbsp minced ginger

Instructions

Prepare the sauce

1. Mix all the sauce ingredients together and set aside.

Prepare the soy curls

1. Let the dried soy curls re-hydrate in the boiling water for a couple minutes. Strain well.

2. Heat 2 tbsp oil in a cast-iron pan over medium-high heat.

3. Add the soy curls, frying them for about 8 minutes. Stir them often, you don't want them to burn but you want them to get browned. You may need to turn the heat down to medium.

4. Sprinkle the corn starch on the soy curls. Mix it in well, and fry the curls for another 2 minutes.

5. Transfer the soy curls into a bowl.

Assemble the rest

1. In the same cast iron pan, add the other tbsp of oil over medium heat. Add the carrots, celery, and green onions. Sautee the vegetables for about 5 minutes, ensuring they don't burn.

2. Add the garlic and ginger and mix well. Fry for anything 2 minutes.

3. Add in the sauce and the soy curls, mix it well so the sauce has evenly covered the soy curls.

4. Over medium heat, cook the ginger beef for another 5 minutes, stirring occasionally. The corn starch on the soy curls will help thicken the sauce.

5. Serve hot over rice.

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