Vegan Crispy “Beef” is my version of a Chinese favorite. This dish is savory, spicy, and sweet with great texture. I was delighted to create a deliciously satisfying replicate of a dish I’ve loved since I was a kid.
Before going vegan, eight years ago, this was one of my favorite dishes to order at Chinese restaurants. I’ve had it from several different establishments, many of which have called it different names, but all were pretty much the same dish. I made it at home once or twice (before going vegan) as well. A month or two back I started craving these tasty flavors I used to love and thought, “You know, I bet I can veganize this,” and since I have I’ve been craving it more and more because it’s just that good!
Sometimes it takes me several trials to get a dish right, but I killed this on my first go! I was so pleased with how this came out, I knew I had to get it on the blog. If I hadn’t been so busy with my day job (which is actually in the evening), I’d have gotten this out to you sooner, but I’ve been swamped, so you’ll have to accept my apologies for my recent silence.
My first thought for veganizing the beef was to use soy curls. When I went to my favorite little vegan market, Thousand Petal Lotus, they were fresh out, so instead I used Verisoy Soy Shreds. Please note: I am not affiliated with the online store I’ve linked for the soy shreds, nor have I ever ordered through them. If you’re in North County San Diego, I suggested stopping by the vegan market I linked above (no affiliation there either, but a great store!). You may also find them in Asian markets nationwide. The Soy Shreds are basically the same product as soy curls, and cook exactly the same, just a different shape. I was happily surprised with the shreds (which I’d previously never used) and have continued using them every time I’ve made this dish. You can use either one (or another similar product, like the Soya Chunks, which I use in my Garlic & Cashew Chick’n) as they all have the same flavor and texture.
A couple other “different” ingredients in this dish would be the “beef” flavored vegetable broth and the Shaoxing wine. There are many brands for “beef” flavored veggie broth. You can buy it in liquid form from Ocean’s Halo, you can buy it in bullion form from Edward & Sons or Better Than Bullion, or you can make your own. There are most likely other brands (and recipes) out there as well, but these are the ones I am familiar with.
The Shaoxing wine is not gluten-free and if you or someone enjoying this dish with you has a gluten intolerance, I suggest substituting either a dry sherry or Japanese mirin. While I have found Shaoxing wine and mirin in common stores, such as Albertsons and Ralph’s, depending on where you live you may need to look at an Asian market, or purchase online.
If some of these items are totally foreign to you this may all seem overwhelming. They are all staples in my kitchen making this dish something I often wouldn’t even have to go shop for. Once all the items are attained, however, it’s a pretty simple (and have I mentioned delicious?) meal to make. I hope you love it as much as I do! Please let me know by leaving a comment below or taking a picture of yours and tagging me on Instagram, @veggiesattiffanis.
Vegan Crispy “Beef”
Ingredients
- 3 cups ”Beef”-flavored vegetable broth see text above for broth options
- 1 1/2 cups, heaping Soy curls or soy shreds For gluten-free, stick to the soy curls.
- 5-6 dried Chinese red peppers
- 1/2 cup agave syrup
- 1/4 cup soy sauce gluten-free, if necessary
- 1 Tbsp hoisin sauce gluten-free, if necessary
- 1/2 Tbsp toasted sesame oil
- 1/2 Tbsp Shaoxing wine ONLY if gluten is OK for gluten-free sub dry sherry or mirin
- 1 Tbsp tapioca starch
- vegetable oil for cooking, or cooking oil of choice
- 2 sliced green onions whites and greens separated
- 1/2 Tbsp minced garlic
- 8 slices fresh ginger
- 1/2 cup potato starch can sub cornstarch
- 3 Tbsp toasted sesame seeds (optional)
- 4 servings cooked rice (optional for serving)
Instructions
- Bring the broth to a boil. Once boiling, remove from heat and stir in the soy shreds. Let sit for approximately one hour to rehydrate.
- Pour the hot, boiled water into a cup or bowl over the red chilies. Let sit to rehydrate for 20 – 30 minutes (DO NOT discard the water).
- After the chilies have rehydrated, in a medium bowl whisk together the agave, soy sauce, hoisin sauce, toasted sesame oil, Shaoxing wine, tapioca starch and 1/4 cup of the water used to rehydrate the chilies.
- Heat a large skillet over medium heat lightly coated with oil. Once hot, sauté the whites of the green onions until completely soft. Next, add the garlic, ginger, and red chilies. Sauté for about 30 more seconds, then add in the sauce. Keep sauce on medium-low, stirring occasional, until thickened. Remove from heat.
- Transfer the hydrated soy shreds to a strainer a shake away excess liquid.
- Once shreds are thoroughly strained, add them to a small to medium-sized bowl and over them sift the potato starch. Once all the starch is sifted in, toss the shreds to make sure they are evenly coated.
- Coat a deep skillet (or use a large pot) with 1/4 inch oil, and heat over medium-high heat. Set up a station next to the stove with paper towels (or clean kitchen towels) to place the soy shreds after they’ve fried.
- Once the oil is hot, add about half of the shreds and fry. Keep them moving in the skillet the entire time until lightly browned and crispy. Transfer the shreds to the paper towels and continue with the second batch.
- Once the second batch of shreds have fried, return the first batch to the oil for a second fry (this is optional, but it will give them crispier outsides). Once fried, continue with the second batch.
- Return the skillet with the sauce to the stove. Blot the shreds with towels to remove any excess oil, then add them to the sauce. Heat over medium heat, stirring occasionally, until hot.
- Turn off the heat and stir in about two-thirds of the sesame seeds (if using). If desired, distribute individual servings over rice and top with the remaining sesame seeds and the greens from the green onions. Enjoy!
This came out really well, thanks! 🙂
I’ll reduce the amount of agave syrup by a bit next time because it was a bit much for my taste, but I’m already looking forward to cooking this again.
Hi Josh!
Thank you for your review! I’m glad to hear you enjoyed the recipe.
– Tiffani