Vegan Beef Stir-Fry with Noodles
Savor the vibrant flavors of this Vegan Beef Stir-Fry with Noodles, a dish that's as quick as it is satisfying! Perfect for busy weeknights, this plant-based twist on a classic Asian-inspired favorite combines tender vegan beef strips marinated in a savory soy-sesame sauce with crisp stir-fried vegetables like red bell pepper, broccoli, and carrots. Tossed together with silky rice noodles and a fragrant garlic-ginger sauce, this stir-fry achieves the perfect balance of texture and taste. Ready in just 35 minutes, this recipe is ideal for those seeking a delicious, wholesome dinner that’s dairy-free, meat-free, and packed with bold, umami-rich flavors. Garnish with fresh green onions for a pop of color and enjoy an irresistible bowl of vegan comfort food!
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Ingredients
- 300 g Vegan beef strips
- 60 ml Soy sauce
- 1 tbsp Sesame oil
- 3 Garlic cloves
- 1 inch piece Ginger
- 1 Red bell pepper
- 200 g Broccoli florets
- 1 Carrot
- 3 Green onions
- 200 g Rice noodles
- 1 tbsp Cornstarch
- 120 ml Vegetable broth
- 2 tbsp Olive oil
- 0.5 tsp Black pepper
Directions
Step 1
Prep the vegetables: Mince the garlic and ginger. Slice the red bell pepper into thin strips. Peel and julienne the carrot. Chop the green onions into small pieces.
Step 2
In a small bowl, combine the soy sauce, sesame oil, and cornstarch. Stir well to create a smooth marinade.
Step 3
Place the vegan beef strips into a medium bowl and pour the marinade over them. Toss to coat evenly and let marinate for at least 10 minutes.
Step 4
Cook the rice noodles according to the package instructions. Drain and set aside.
Step 5
In a large wok or skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the vegan beef strips and stir-fry for about 5 minutes until browned. Remove from the pan and set aside.
Step 6
Using the same wok, add the remaining tablespoon of olive oil. Stir-fry the garlic and ginger for about 1 minute until fragrant.
Step 7
Add the red bell pepper, broccoli florets, and carrot to the wok. Stir-fry for 5-6 minutes until the vegetables are tender-crisp.
Step 8
Return the vegan beef strips to the pan along with the vegetable broth. Stir well to combine everything and let the sauce thicken slightly, about 2 minutes.
Step 9
Add the cooked rice noodles to the wok and toss everything together until the noodles are well coated with the sauce.
Step 10
Garnish with chopped green onions and a sprinkle of black pepper before serving. Enjoy your vegan beef stir-fry with noodles!
Nutrition Facts
| Serving size | (1165.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1293.8 |
| Total Fat 59.4g | 0% |
| Saturated Fat 8.2g | 0% |
| Polyunsaturated Fat 9.0g | |
| Cholesterol 0mg | 0% |
| Sodium 4421.5mg | 0% |
| Total Carbohydrate 125.5g | 0% |
| Dietary Fiber 23.6g | 0% |
| Total Sugars 14.5g | |
| Protein 81.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 363.8mg | 0% |
| Iron 14.5mg | 0% |
| Potassium 1934.3mg | 0% |
Source of Calories