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Vegan Beijing Beef

Vegan Beijing Beef

Thee Burger Dude
4.75 from 4 votes
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Ingredients
  

  • 4 oz. Dried Soy Curls
  • 5-6 garlic cloves minced
  • 1 red bell pepper large dice
  • 1/2 onion large dice
  • Neutral Oil for frying

Marinade

  • 2 cups Beefless Broth
  • 1 Tbsp Mushroom Seasoning (I used Imperial Taste Brand) (or 1 tsp Miso Paste)
  • 1 Tbsp Blackstrap Molasses
  • 1 tsp Kitchen Bouquet optional

Stir Fry Sauce

  • 1/4 cup ketchup
  • 1/4 cup hoisin sauce
  • 3 Tbsp Soy Sauce
  • 2 Tbsp sriracha
  • 2 Tbsp Rice Vinegar
  • 2 Tbsp sweet chili sauce
  • 6 Tbsp water
  • 2-4 Tbsp apple or pineapple juice optional
  • 1 Tbsp cornstarch + 2 Tbsp water slurry

Dredge Mix

  • 1/2 cup flour
  • 1/2 cup cornstarch
  • Few heavy shakes of garlic and onion powder
  • A couple shakes of white pepper

Instructions
 

  • Rehydrate the soy curls by covering them in some water for about 10 minutes.
  • While soy curls are hydrating, prepare the marinade by combining the ingredients with a whisk.
  • Strain your soy curls. Using your bare hands, squeeze out the excess water. You want them to be as dry as possible. I typically do this in a colander that's got another bowl underneath it (or you could do it over the sink too).
  • Get a large skillet heated up over medium heat, add your soy curls and the marinade. Now all we need to do is reduce down, which should take about 15-20 minutes. Make sure to stir them around occasionally and adjust the heat if needed (I didn't need to however).
  • While the soy curls are reducing, prepare your veggies and make the stir fry sauce. For the sauce, add everything except the cornstarch slurry.
  • Once the marinade has reduced completely, remove the soy curls from the pan and set aside. Add in the bell pepper and onion in the same pan, and sauté for about 10 minutes or until they get some color and have softened a bit. Set those aside as well.
  • Fill the pan about half way with a neutral, high smoke point oil (I used peanut). Heat the oil to 350-375 degrees Fahrenheit.
  • While oil is heating up, prepare dredging station by adding the dredge mix ingredients to a bowl and whisking to combine. Dredge the soy curls in the mixture and coat thoroughly.
  • Once oil is up to temp, fry the soy curls in batches, making sure not to crowd the pan, for about 2 minutes, or until crispy. Let them rest on a wire rack.
  • Next, you can either discard (and reserve if possible) the oil, or in another pan, heat up the veggies over medium heat, then add in the garlic and stir and cook for one minute. Add in the soy curls and the stir fry sauce. Stir to coat, then add in the cornstarch slurry. Use half of the slurry if you don't like a super thick sauce, but I'm guessing you'll wanna use all of it! Once sauce is heated through serve immediately over rice or noodles.
  • ENJOY!
Keyword vegan beef, vegan beijing beef, vegan panda express
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