Challenge: Ginger Beef and Broccoli
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 cup (125 g) vital wheat gluten
  • 3 TBSP nutritional yeast
  • ¼ cup (60 ml) soy sauce
  • 1 TBSP flavourless oil (sunflower, canola etc)
  • ½ cup (120 ml) water or low sodium vegetable stock
  • 1 TBSP soy sauce
  • 1 TBSP rice wine vinegar
  • ½ cup (60 ml) low sodium vegetable stock
  • ½ cup (60 g) all purpose (plain flour)
  • 1 tsp salt
  • 2 red chili peppers, diced
  • 2 TBSP fresh ginger, grated
  • 2 cloves garlic, minced
  • 1 tsp toasted sesame oil
  • ½ cup (120 ml) golden syrup
  • 1 onion, sliced
  • 1 head of broccoli, cut in to florets
  • 1 bunch of spring onions, roughly chopped
  • 4 - 5 tablespoons oil for frying
  1. Preheat oven to 190 C (375 F).
  2. Mix gluten and nutritional yeast in a bowl
  3. In a separate bowl, mix water or vegetable stock, soy sauce, and oil.
  4. Pour the wet ingredients into the dry ingredients evenly, and stir together making the ball of gluten.
  5. Turn out on to a counter and knead for 3-5 minutes.
  6. Flatten the ball of gluten and cut the gluten into thin strips.
  7. Line a baking sheet with parchment and and place the strips on the cookie sheet.
  8. Bake for 10 minutes, then flip them over and bake for an additional 3-5 minutes.
  9. Since the gluten will have risen in the oven slightly, cut your gluten in to your desired size for this recipe.
  10. Mix together soy sauce, ½ cup of vegetable broth and rice wine vinegar.
  11. Add strips to liquid and marinate for 20 minutes.
  12. Add flour and salt to a large zip top bag.
  13. Remove strips from marinade and add to bag. Shake to coat strips thoroughly.
  14. Heat oil in a frying pan and fry the strips until crispy and golden brown. You may have to do this in small batches to avoid over crowding the pan.
  15. Remove strips and set aside.
  16. To make the sauce, add the marinade from earlier to a small pot along with sesame oil, ginger, garlic, red chilis and golden syrup. Bring to a boil and then reduce to a simmer until it begins to reduce.
  17. Add onion to a heated pan, cook until onion is soft and translucent. Add the broccoli and spring onions.
  18. Once broccoli is lightly cooked, add strips back to pan.
  19. Pour sauce over top of the dish and toss to ensure even coating.
  20. Serve hot with rice
Recipe by soy division. at