Step 1

Prepare the vegan beef: Add the TVP slices to a bowl and cover with water. Rehydrate the slices for about 30 minutes or until soft.

Step 2

Squeeze the slices to remove the excess water. Rinse under cold water and squeeze again. Repeat this step 3-4 times to eliminate the soy flour taste.

Step 3

Cut the slices into thin strips using your hands or scissors. Transfer to a bowl. Add the soy sauce, oil, and dark soy sauce. Stir to coat and let marinate for about 10 minutes.

Step 4

In the meantime, prepare the sauce: In a small bowl, stir together the vegetable broth, soy sauce, brown sugar, dark soy sauce, toasted sesame oil, and ground black pepper. In another bowl, dissolve the cornstarch in 2 tablespoons of water. Set aside.

Step 5

Stir fry: To a non-stick skillet, add 1/3 cup of water. Bring to a boil. Once boiling, add the broccoli and cover with the lid. Steam the broccoli for 1-2 minutes or until just tender (do not overcook it). Remove the broccoli from the skillet and set aside. Discard the cooking water and pat the skillet dry using a clean kitchen paper towel.

Step 6

Heat a tablespoon of oil in the skillet over medium heat. Once hot, add the vegan beef and sauté for 3-5 minutes or until golden brown.

Step 7

Next, add the minced garlic and ginger and cook for 1 more minute. Pour in the sauce and let the beef simmer for 1-2 minutes.

Step 8

Add the steamed broccoli back to the skillet. Pour in the cornstarch slurry and stir to combine. Cook for one more minute or until the sauce has thickened.

Step 9

Serve immediately on top of white rice or quinoa!