There are few dishes as synonymous with Alberta summers as ginger beef. Every festival you go to you’ll see lines as long as the eye can see all waiting to get their hands on a big plate full of crispy beef strips drenched in a sticky, spicy and gingery sauce all flecked with red chillies.
I’ve always looked a bit longingly at it waiting for a vegetarian version to make its way to “beef country”. And, although it never materialized in a plant based version while I was in Alberta, it’s now being featured in my kitchen in Brighton! Not exactly the same ambience as a summer festival in your bare feet, but the meal is amazing. It hits all the right notes. And, as a bonus, you don’t have to wait 30 minutes in line for the port-a-potty.
Ginger beef with broccoli
The meaty strips are made from a new seitan recipe I have been working on where the seitan is baked instead of simmered. It takes very little time to make and you can make your own beef-y and chicken-y strips in bulk and freeze them for later meals!
But you can use any home-made or store bought seitan.
The sauce is made thick and sticky by reducing golden syrup and spices together before tossing with the rest of the mix.
Although the original recipe doesn’t have broccoli in it, what recipe isn’t made better by the addition of greens?!
Amazing. The strips turned out perfectly meaty, the sauce was sticky, sweet and spicy and the dish worked incredibly well together. Eating it with the sun shining in brought back many memories of the barefooted summers of my childhood.
Yup, loved this one as well. Thick sticky sweet sauce, well textured strips of ‘meat’ and I even enjoyed the contrasting crunch of the vegetables. I would happily eat this at home, at a restaurant, at a festival in Western Canada or cold for lunch the next day- which I actually did.
I am coming to love seitan for its taste as well as its cool name.
- 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
- Preheat oven to 190 C (375 F).
- Mix gluten and nutritional yeast in a bowl
- In a separate bowl, mix water or vegetable stock, soy sauce, and oil.
- Pour the wet ingredients into the dry ingredients evenly, and stir together making the ball of gluten.
- Turn out on to a counter and knead for 3-5 minutes.
- Flatten the ball of gluten and cut the gluten into thin strips.
- Line a baking sheet with parchment and and place the strips on the cookie sheet.
- Bake for 10 minutes, then flip them over and bake for an additional 3-5 minutes.
- Since the gluten will have risen in the oven slightly, cut your gluten in to your desired size for this recipe.
- Mix together soy sauce, ½ cup of vegetable broth and rice wine vinegar.
- Add strips to liquid and marinate for 20 minutes.
- Add flour and salt to a large zip top bag.
- Remove strips from marinade and add to bag. Shake to coat strips thoroughly.
- 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.
- Remove strips and set aside.
- 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.
- Add onion to a heated pan, cook until onion is soft and translucent. Add the broccoli and spring onions.
- Once broccoli is lightly cooked, add strips back to pan.
- Pour sauce over top of the dish and toss to ensure even coating.
- Serve hot with rice