Full disclosure: I never tried beef and broccoli for the short period in my young life when I was a meat eater, so I have no idea how close (if at all close) this recipe comes to the real thing. What I do know, is that it is quite delicious and my other half really loves this sauce. It is smoky, slightly sweet with just a hint of heat. It’s also a very versatile recipe. You can substitute the Gardein beefless tips with portobello mushrooms if you are not a fan of meat replacements. The liquid aminos give this recipe an added layer of flavor, but if you don’t have any, you can just use a little extra soy sauce. This tastes much better that take-out and is perfect for a Meatless Monday for those that are dipping their toe into the meat-free diet. Enjoy!

Makes 4-5 servings

Ingredients:

3/4 lb Gardein beefless tips or 3 large portobello mushrooms sliced into thick one-inch pieces

1 red bell pepper thinly sliced

1/8 sweet onion thinly sliced

1 1/2 C bean sprouts

1 C sugar snap peas with the ends removed

2-3 stalks of broccoli cut into florets

2 TB peanut oil (or similar wok oil)

Marinade:

1 TB Low sodium soy sauce

1 TB Rice wine

1 tsp corn starch

Sauce:

1/4 C cold water

1/4 C Vegetable stock

1/4 C Low sodium soy sauce

2 TB Rice wine

2 TB Liquid Aminos

2 TB Brown sugar

1 1/2 TB Cornstarch

2-3 garlic cloves minced

1 Tb minced or grated fresh ginger

1 tsp Roasted sesame seeds

pinch of red pepper flakes

Directions:

Marinade the beefless tips (not necessary if using the mushrooms instead) for approximately 1 hour before cooking in a large ziploc bag or bowl. Mix the cold water and cornstarch in a measuring cup and stir until thoroughly combined. In a separate bowl or mixing cup combine the liquid sauce ingredients: vegetable stock, soy sauce, rice wine, and liquid aminos; then add the water/cornstarch mixture and set aside. In a large wok or large stock pot heat 1 TB of peanut oil, then add beefless tips cooking for just a few minutes until the sauce become thick and the “beef” is cooked all the way through. Place cooked beefless tips aside on a plate. In the same wok heat 1 TB of peanut oil to medium heat then add garlic, ginger and red pepper flakes. Cook for 30 seconds to one minute, then add liquid sauce ingredients stirring constantly for 3-5 minutes as sauce thickens. Then add veggies (including mushrooms if using these instead of beefless tips) and cook for an additional 5-7 minutes or until vegetables are tender but firm. Reintroduce beefless tips into the wok to combine with veggies and warm, then sprinkle roasted sesame seeds for garnish. Serve over brown or white rice and enjoy!

Nutrition Facts per serving w/ beefless tips (4 servings)

Calories: 350

Fat: 14 g

Cholesterol: 0 mg

Potassium: 437 mg

Carbs: 28 g

Fiber: 5 g

Sugars: 10 g

Protein: 24 g

Vitamin A: 13.4%

Vitamin C: 121%

Calcium: 17.4%

Iron: 23.5%