Attention foodie friends! I’ve got a healthier twist on a Chinese classic: Beef and Broccoli. Now, here’s where it gets exciting—we’re transforming this dish into a plant-based party with the addition of Beyond Steak. And let me tell you, this plant-based steak is the real deal.

It’s American Heart Association-approved for its stellar nutrition, and it brings all the incredible flavors along with that tender “beefy” experience you crave. So, whether you’re a seasoned pro in the world of plant-based cuisine or just dipping your toes into the waters of meatless dining, you’re about to elevate your plate. Your local takeout joint might just have some competition!

Try this French Onion Soup Beyond Burger!

(5 stars) 3 ratings

Beyond Steak & Broccoli

Attention foodie friends! I’ve got a healthier twist on a Chinese classic: Beef and Broccoli.
Servings: 4 servings
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
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Ingredients
 

  • ¾ cup warm water
  • 1 tablespoon cornstarch
  • ¼ cup soy sauce, preferably reduced-sodium
  • 2-3 tablespoons lightly packed brown sugar
  • 1 teaspoon rice wine vinegar
  • 2 teaspoons sesame oil
  • 4 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 package Beyond Steak
  • 4-6 cups broccoli florets
  • 4 cups cooked cauliflower rice*
  • Green onions and sesame seeds to garnish, if desired
  • * You can swap in brown rice or quinoa, too.

Instructions
 

  • In a small bowl, whisk together the warm water and cornstarch. Then add the soy sauce, brown sugar, rice wine vinegar, sesame oil, and minced garlic. Stir to combine.
  • Heat a wok over medium-high heat and add 1 tablespoon olive oil or enough to coat the pan. Add the Beyond Steak and toss to coat. Let sear for 5-6 minutes, stirring when the underside starts to brown. Remove steak from pan.
  • Add the broccoli and a few splashes of water to the pan; let cook for 2-3 minutes.
  • Turn the heat to low and add the sauce. Toss to coat the broccoli. Let simmer for 3-4 minutes or until the sauce has thickened and the broccoli is cooked through.
  • Add the steak back to the pan and toss to coat with sauce.
  • Serve the steak and broccoli over preferred rice. Garnish with green onions and sesame seeds, if desired.

Notes

Nutrition provided for one serving over 1 cup cauliflower rice. Add 190 calories and 41 grams of carbs if using brown rice.
Author: Joy Bauer, MS, RDN, CDN
Course: Lunch, Main Course
Cuisine: Chinese

Nutrition Information per serving

Calories: 280Carbohydrates: 25gProtein: 23gTotal Fat: 11g— Unsaturated Fat: 9.5g— Saturated Fat: 1.5gCholesterol: 0mgSodium: 870mgFiber: 6gTotal Sugar: 10g— Natural Sugar: 3g— Added Sugar: 7g
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.
I’m hoping you loved this recipe! If you made it and want to share feedback, I’d be so grateful to hear from you. Please leave a review below or tag @joybauer on Instagram!