This Chinese Hot and Spicy Vegan Beef offers a delightful alternative to traditional meat-based Asian dishes. Learn how to make it in a few easy steps!
Questa ricetta è disponibile anche in italiano
This is a dish that I used to order every time I visited the local Chinese restaurant in my hometown back when I lived in Italy.
Obviously back then I wasn't already a veggie and I used to replicate it at home very often too. It took me a while to nail the perfect balance of it, but once I did it made me super proud (note, internet wasn't very popular, let alone finding the authentic recipes!)!.
Since then, not only I've converted it to a plant-based delight, but also learned that the dish I was loving that much actually originates from the Sichuan Province in China. This region’s cuisine is traditionally loaded with bold flavours from garlic, chili peppers and - most importantly - the iconic Sichuan peppercorn. Kung Pao, Sweet & Sour, and Mapo Tofu are just another few delicious dishes that also come from Sichuan. 
Why Choose Hot and Spicy Vegan Beef?
This Chinese hot and spicy vegan beef recipe is a delightful addition to your culinary repertoire. The bold flavours and tender texture of the vegan beef combined with the fiery sauce will transport your taste buds to the streets of China. Whether you're hosting a dinner party or treating yourself to a cosy night in, this dish is sure to impress and satisfy. Give it a try and experience the magic of plant-based Chinese cuisine!
Main Ingredients for Plant-Based Version
Hot and spicy vegan beef offers a cruelty free alternative to the traditional meat-based version.
Made from plant-based protein sources like seitan or textured vegetable protein (TVP), this dish mimics the texture and flavour of meat while being completely cruelty-free. The simply spicy sauce infused with chili peppers and garlic creates a symphony of flavours that will satisfy any craving for bold and savoury cuisine. The bold addition of black bean sauce, on the other hand, boosts the umami rich feeling that our taste buds like so much.
Serving Suggestions
Rice or Noodles: Serve the hot and spicy vegan beef over steamed white or brown rice, or toss with your favourite noodles like udon or rice noodles.
Stir-Fried Vegetables: Pair this dish with a side of stir-fried vegetables such as broccoli, aubergine and snap peas for a complete meal.
Fresh Salad: Serve alongside a fresh salad with crispy lettuce, shredded carrots, and cucumber slices to balance the heat of the dish.
Chinese Hot and Spicy Vegan Beef Recipe
Ingredients:
...for the "meat"...
40 g TVP
160 g Water
1 teaspoon Vegan Beef Seasoning or Stock Cube
...for the stir fry...
1 Red Bell Pepper
1 Red Hot Chili Pepper
1.5 tablespoon Dry Black Fungus
...for the sauce...
1 cup Water
1 tablespoon Chinese Rice Wine
1 tablespoon Dark Soy Sauce
½ tablespoon Chinese Chilli Oil
1 teaspoon Black Bean Sauce (optional)
½ teaspoon Brown Sugar
...extras...
Vegetable Oil
Corn Starch
Green Onions
Sesame Seeds
Method:
1. Prepare the Vegan Beef: Rehydrate TVP by simmering it for 20 minutes over low heat with water and vegan beef stock/flavouring. Allow to cool down then cut into bite-sized pieces, if needed.
2. Soak the Chinese black fungus (aka ear mushrooms) in boiling water for at least 15 minutes.
3. Make the Spicy Sauce: In a bowl, whisk together soy sauce, rice wine, brown sugar and black bean paste. Add water and chilli oil and set aside.
4. Heat some vegetable oil in a wok or large pan. Add the bell peppers and chillies (chopped), and stir-frying until they appear just cooked but still crisp.
5. Meanwhile rinse the mushroom under running water, squeeze out the extra moisture and add them to the stir fry and sauté for 2-3 minutes. If black mushrooms appear too big, tear them into bite size pieces prior to cooking. Transfer the sautéed veggies in a bowl or dish.
6. Toss the vegan beef in corn starch and shake well to eliminate the excess. Heat vegetable oil in a skillet or wok over medium-high heat. Add the vegan beef strips and stir-fry for 3-4 minutes until lightly browned and heated through.
7. Pour the spicy sauce over the cooked vegan beef in the skillet. Stir well to coat the vegan beef strips evenly with the sauce. Continue cooking for another 2-3 minutes until the sauce thickens slightly.
8. Add the sautéed vegetables, still well and heat it all up for another couple of minutes.
9. Remove from heat and garnish with sliced green onions and toasted sesame seeds. Serve hot over sticky rice or noodles.
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