Asian ‘beef’

Standard

I adapted this recipe to make it vegan:

  • 1/2 cup of soy sauce
  • 1/3 cup of brown sugar
  • 2 tbsp sesame oil (or 1.5 tbsp of toasted sesam oil)
  • 2 tbsp rice wine vinegar
  • 2 green onions, chopped
  • 4-5 cloves of garlic, minced
  • 1 tbsp fresh ginger, grated (I used a generous tsp of powdered ginger)
  • Sea salt and freshly cracked pepper, to taste (if desired)
  • Pinch of crushed red pepper (I left this out because I am a baby about hot food)

Mix all the ingredients really well and add a package of Gardein beef tips (or you could do tofu). Stir it all up and refrigerate for at least 4 hours or overnight. Make sure you sitr it at least a few times. Heat a large non-stick pan on medium-high, add a little oil and a pinch of salt. Remove the beef/tofu pieces from the marinade and add to pan, cook a few minutes and then pour in the rest of the marinade. Let it cook down a bit, and if it seems kind of thin add a tsp of cornstarch dissolved in a tsp of warm water.

Serve with rice and broccoli (or my preference: mashed potato).

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