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Plant Based Ginger Beef

This slightly sweet and very savory dish will have you erasing your take out restaurant's speed dial number!

Ginger Beef:

· ½ package soy curls

· 1 ½ cups water

· ¼ nutritional yeast

· 2 tablespoons low sodium soy sauce

· 1 tablespoon tomato paste

· 1 tablespoon vegan Worcestershire sauce

· ½ teaspoon ground ginger

· Optional: veggie or no-beef broth to soak soy curls in


· ¼ cup water

· 3 tablespoons low sodium soy sauce

· 6 tablespoons date sugar

· 1 tablespoon rice vinegar

· 2 tablespoons fresh ginger

· 2 teaspoons fresh garlic

· ¼ teaspoon chili powder

· Optional: red pepper flakes

Stir Fry Veggie Ideas:

· 1 head Bok Choy

· carrots

· celery

· onion (red, white, sweet, . . . )

· cabbage

· sweet peppers

· broccoli

· zucchini

· baby corn, water chestnuts, bamboo shoots, . . .


Ginger Beef: Add everything except soy curls under ‘Ginger Beef’ ingredients to a medium/large bowl. Whisk well and then add soy curls. Make sure all soy curls are coated and stir occasionally. Allow to sit for 20 minutes.

Using a baking sheet with sides, line with parchment paper, and add marinated soy curls in a single layer. Bake for 15 minutes at 425 degrees. The pieces should be slightly brown and crispy on the edges, but still soft everywhere else.

Sauce: Add all ‘Sauce’ ingredients to a small pot and whisk well. Simmer until slightly reduced. It should resemble a slightly lumpy syrup.

In a medium bowl toss Ginger Beef mixture (including marinade) with sauce and combine well. Using the same parchment-lined baking sheet, spread ginger beef pieces in a single layer. Drizzle with any remaining sauce. Bake at 425 degrees for another 10 minutes.

Stir Fry: Prepare your stir-fried veggies as you like.

Optional: Prepare greens and brown rice or whole grain/bean noodles to accompany.

This recipe is relatively high in sodium. Dilute the sodium a bit by adding more vegetables to your meal!

Plant Based Ginger Beef
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