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!
- 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
- 2 cups soy curls
- 2 cups boiling water
- 2 tbsp neutral oil, like canola or vegetable
- 2 tbsp corn starch
- 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
-
Mix all the sauce ingredients together and set aside.
-
Let the dried soy curls re-hydrate in the boiling water for a couple minutes. Strain well.
-
Heat 2 tbsp oil in a cast-iron pan over medium-high heat.
-
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.
-
Sprinkle the corn starch on the soy curls. Mix it in well, and fry the curls for another 2 minutes.
-
Transfer the soy curls into a bowl.
-
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.
-
Add the garlic and ginger and mix well. Fry for anything 2 minutes.
-
Add in the sauce and the soy curls, mix it well so the sauce has evenly covered the soy curls.
-
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.
-
Serve hot over rice.
