If ‘Beef’ and Broccoli is your go-to when ordering takeout, then you’re going to LOVE these Vegan Beef and Broccoli Noodles! Chewy Chow Mein noodles are tossed in the most delicious savory sauce with stir fried broccoli and tender, marinated ‘beef’ strips, making for a meal of slurpable goodness!

beef and broccoli

According to Made with Lau, Beef and Broccoli is said to have originated from the Chinese dish called “Gai Lan Chao Niu Rou”, also known as Chinese Broccoli Fried Beef. Because early Chinese immigrants could not find Gai Lan – the Chinese variation of broccoli in the US – the broccoli that we know today became an easy substitute, and is now used the widely noted dish that we know as Beef and Broccoli. It’s believed that the first versions of the dish were prepared by Chinese immigrants who had settled in San Francisco sometime after the 1920’s when broccoli was introduced by immigrants from Italy.

While beef and broccoli is widely popular in the US, it’s highly unlikely you’ll find it on menus in China – this dish is American Chinese, much like Crab Rangoon and the Chinese Chicken Salad. But just because this is a westernized recipe, doesn’t mean it isn’t delicious! In fact, Beef and Broccoli is a beloved American Takeout Favorite for a reason!

Grab a drink and let’s get to cookin’ the best Vegan Beef and Broccoli Noodles!

ingredients you need to make vegan beef and broccoli noodles (plus substitutions)

This recipe calls for a handful of fridge and pantry staples that I always have on hand! Don’t be deterred if some of these ingredients are new to you – they’re wonderful in a variety of asian-inspired dishes, and will last months! Here’s what you’ll need to make my Vegan Beef and Broccoli Noodles:

• Soy curls: soy curls are an amazing gluten-free meat alternative. Butler Foods makes them, and I usually purchase them directly from the company website, or on Amazon. If you’re located in the United States, Butler ships fairly quickly. If you can’t find soy curls, you can use soy chunks, soy strips, or your favorite vegan beef alternative (I love these be’ef tips by Gardein). Although the preparation methods are similar for soy chunks and soy strips, make sure to read the directions for the product you’re using. Keep in mind if your using an alternative, cooking times and preparation may vary.
• Avocado oil: or any neutral oil, such as canola, vegetable, or grapeseed.
• Garlic: fresh is best, but if you only have access to garlic powder, substitute 2 tablespoons.
• Ginger: again, if you’re able to use fresh, please do so. If not, substitute 1 tablespoon ground ginger
• Cornstarch: sub for rice flour, tapioca starch, or potato starch
• Vegan beef broth: vegan beef broth typically comes in a cube bouillon form, powder, and as a base, which has a paste like texture. One of the brands I purchase is Better Than Bouillon, which you can find at many health foods stores such as Whole Foods and Sprouts, in the same aisle as the broths. Another brand I love are the Edward & Sons cubes, which I find are more readily available in larger supermarkets as well as health food stores. You can also find artificial beef broth powder at most Asian markets and on Amazon. To make a broth, simply mix the bouillon with water according to directions. If you’re unable to find vegan beef broth, you can sub for vegan chicken broth or vegetable broth.

• Low-sodium soy sauce: you can substitute low-sodium Tamari, coconut aminos, or liquid aminos. Additionally, if all that’s available to you is regular soy sauce, use 2 tablespoons instead of 1/4 cup.
• Shaoxing wine: sub for dry sherry or mirin
• Dark soy sauce: dark soy sauce can be found at many grocery stores, as well as specialty Asian markets and on amazon. In this recipe, it is used mainly for color. If you aren’t able to get dark soy sauce, you can substitute for 2 teaspoons Maggi seasoning sauce or regular soy sauce
• Toasted sesame oil: while I recommend toasted sesame oil, regular sesame oil works too! Sesame oil adds a beautiful nuttiness to this dish, but if you’re allergic or simply don’t have it, roasted peanut oil or sesame seeds combined with a neutral oil such as canola or avocado oil works! Simply combine 1/2 teaspoon sesame seeds with 2 teaspoons neutral oil.
• Coconut sugar: sub for vegan-friendly light brown sugar, maple syrup, or vegan-friendly granulated sugar.
• White pepper: sub for equal portions fresh ground black pepper.
• Stir fry noodles: Hokkien or Chow Mein are my preferred noodles for this recipe. As always, make sure to check the ingredients to make sure they’re vegan!
• Broccoli
• Toasted sesame seeds

how to make vegan beef and broccoli noodles:

Less than 30 minutes stands in the way of you and a big bowl of noods! Here’s how to make ’em:

1. soy curls:

in hot water for 8 to 10 minutes. After the soy curls have soaked, drain and squeeze out the excess water thoroughly through a fine-mesh sieve or cheesecloth. Heat some in a large wok or skillet over medium-high heat. Once the oil is hot, add the soy curls and cook, stirring often, until the soy curls are lightly browned and slightly crisped around the edges, 6 to 8 minutes.

2. sauce:

whisk cornstarch and water together in a large bowl. Add vegan beef broth, low-sodium soy sauce, Shaoxing wine, dark soy sauce, sesame oil, coconut sugar, and white pepper. Give it another whisk to combine. Add the garlic and ginger to the wok with the soy curls and continue to cook another 2 to 3 minutes. Push the soy curls to the sides of the wok and pour in the sauce. Reduce the heat to medium and simmer until the sauce thickens and reduces a bit, 4 to 5 minutes.

3. noodles:

while the sauce is simmering, cook the stir fry noodles according to package directions. Drain and set aside.

4. broccoli:

add the broccoli to the wok and continue to simmer, stirring often, until the broccoli softens just a bit. (Note that I like my broccoli quite crunchy, but if you prefer it softer, simmer it in the sauce a few minutes longer to your liking).

5. Toss and serve:

reduce the heat to low. Add the noodles to the wok and give it a good toss to ensure they’re coated in the sauce. Serve immediately toasted sesame seeds and green onion, and enjoy!

what you need to make vegan beef and broccoli noodles:

• Fine mesh sieve or cheesecloth
• Large wok or large saute pan
• Mixing bowl

more easy noodle recipes to get you through the week:

• Cheesy Gochujang Udon Noodles
• Garlic Sesame Gochujang Noodles
• Peppered ‘Beef’ Stir Fried Noodles
• Crispy Ginger ‘Beef’ Ramen Noodles
• 20 Minute Spicy Peanut Noodles

vegan beef and broccoli noodles: your new favorite weeknight meal!

I hope ya’ll love these Vegan Beef and Broccoli Noodles as much as I do! If you make this dish, don’t forget to let me know how it turned out! Snap a photo and show me your noods by tagging me on Instagram or TikTok at @eat_figs_not_pigs and #EatFigsNotPigs – I love seeing all your recreations of my recipes!

Til next time! XO!

Vegan Beef and Broccoli Noodles

Ashley

If ‘Beef’ and Broccoli is your go-to when ordering takeout, then you're going to LOVE these Vegan Beef and Broccoli Noodles! Chewy Chow Mein noodles are tossed in the most delicious savory sauce with stir fried broccoli and tender, marinated ‘beef’ strips, making for a meal of slurpable goodness!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Vegan

Cuisine American-Chinese

Servings 4

Ingredients

  

1x2x3x

• • 2 cups soy curls
• • 12 ounces vegan-friendly stir fry noodles such as Hokkien or Chow Mein
• • ¼ cup cornstarch
• • 2 cups vegan beef broth
• • ¼ cup low-sodium soy sauce
• • 3 tablespoons Shaoxing wine
• • 2 tablespoons dark soy sauce
• • 2 tablespoons toasted sesame oil
• • 1 tablespoons coconut sugar
• • 2 teaspoons white pepper
• • 3 tablespoons avocado oil
• • 1 large head of broccoli cut into florets
• • 10 cloves fresh minced garlic
• • 2 tablespoons fresh minced ginger
• • Toasted sesame seeds for garnish, optional
• • Thinly sliced green onion for garnish, optional

Instructions

 

Soak the Soy Curls/Strips

• Soak the soy curls in hot water for 8 to 10 minutes. After the soy curls have soaked, drain and squeeze out the excess water thoroughly through a fine-mesh sieve or cheesecloth.

Cook the Noodles

• Cook the noodles according to package directions. Drain and set aside.

Prepare the Sauce

• Meanwhile, whisk the cornstarch and ¼ cup of water in a large bowl. Add the vegan beef broth, low-sodium soy sauce, Shaoxing wine, dark soy sauce, sesame oil, coconut sugar, and white pepper. Give it another whisk to combine.

Prepare the Stir Fry

• Heat the oil in a large wok or skillet over medium-high heat. Once the oil is hot, add the soy curls and cook, stirring often, until the soy curls are lightly browned and slightly crisped around the edges, 4 to 5 minutes.
• Add the broccoli to the wok and continue to simmer, stirring often, until the broccoli softens just a bit, another 4 to 5 minutes. (Note that I like my broccoli quite crunchy, but if you prefer it softer, simmer it in the sauce a few minutes longer to your liking).
• Add the garlic and ginger to the wok 1 to 2 minutes. Push the soy curls to the sides of the wok and pour in the sauce. Pour in the sauce, reduce the heat to medium and simmer until the sauce thickens and reduces a bit, 4 to 5 minutes.

Add the Noodles

• Reduce the heat to low. Add the noodles to the wok and give it a good toss to ensure they’re coated in the sauce
• Serve immediately toasted sesame seeds and green onion, and enjoy!

Tried this recipe?Let us know how it was!