- 1\4 cup cornstarch
- 3 tablespoons sherry
- 2 tablespoons coconut sugar
- 3\4 tablespoon fresh ginger
- 4 cloves garlic
- 1 small onion cut into wedges
- 1\4 cup low sodium soy sauce
- 1\2 cup vegetable broth
- 10-12 pieces of textured soy protein
- 1 tablespoon sesame oil
- 2 tablespoons olive oil
- 4 cups broccoli florets
First you must soak the textured soy protein in warm water until it is tender (about 10-15 minutes for good measure) I used a glass plate to hold down the pieces to keep them submerged under water since they tend to float to the top.
While your textured soy protein is soaking, this is a great time to prepare your sauce. Combine cornstarch, sherry, soy sauce, broth, garlic, ginger and sugar.
Cut your textured soy protein into three slivers. Once cut, place them in a shallow bowl and pour your sauce mixture on top and mix. Let sit for about ten minutes.
While your protein is soaking, mix your olive and sesame oil and coat your skillet. Once heated, throw on your broccoli and onion wedges. Sautee until tender.
Move the veggies to a different plate because you will now be cooking your protein. With a slotted spoon, remove pieces, leaving only the liquid in the bowl (we will be using this later, so save!) I cook the soy protein until the sauce caramelizes and it begins to look like your traditional “Broccoli Beef”.
Mix veggies and beef together in skillet. Slowly pour remaining sauce, and mix thoroughly on low heat.
Serve with brown rice. So yummy!