Vegan Beef and Broccoli Lo Mein

Nancy Olah

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Prep Time 12

Cook Time 18

Total Time 30

Servings: 3 to 4 people

Course: Easy Weeknight Meals

Cuisine: Asian

1 9 ounce package of Gardein plant-based be'f tips
1/2 cup San-J reduced sodium tamari soy sauce
2 Tablespoons mirin or 2 Tablespoons brown sugar if you don't have mirin
1 teaspoon minced ginger
2 garlic cloves pressed or minced
1 Tablespoon toasted sesame oil
1/4 teaspoon Gochugaru Korean Chile Flakes or red pepper flakes
Freshly ground black pepper
2 Tablespoons sesame oil or canola oil
1 medium Vidalia onion thinly sliced
3 stalks celery sliced on the diagonal
1 red bell pepper
1 yellow or orange bell pepper
1 small stalk broccoli yielding about 1 1/2 cups of small flowerettes
3 Tablespoons water or organic vegetable stock
1 8 ounce package of Lotus Foods Organic Brown Pad Thai Rice Noodles or Lo Mein noodles or egg noodles, which means that the recipe will no longer be vegan
1 lime juiced
3 scallions thinly sliced

Take the Gardein plant-based be'f tips out of the freezer about 30 minutes before you want to begin cooking.
In a medium bowl, combine the tamari, mirin, garlic, ginger, sesame oil, Gochugaru flakes, and black pepper, then add the partially thawed be'f tips and let marinate.
Heat a wok or large skillet over medium-high heat, and then add the oil. Heat until the oil shimmers slightly. Stir fry the onion for about 3 minutes, followied by the celery, and then the peppers. Add the broccoli last, and cook for about 2 minutes. Then add the water or vegetable broth and cook until most of the liquid has evaporated (about another two minutes).
Turn down the heat to medium and add the marinating be'f tips and all the sauce. Cook for about 5 minutes and then put the noodles into the pot of boiling salted water.
Continue cooking the be'f tips and veggies while the noodles cook. Cook the noodles about 5-6 minutes or according to package directions. Reserve about 1/2 cup of the cooking water before draining the cooked noodles into a colander.
Add the cooked noodles into the wok, and cook for another minute or so. Thin with a bit of the noodle cooking water if you think it needs a bit more liquid. Add the lime juice and sprinkle the top with scallions.