The Best Vegan Beef made with healthy non-GMO soy curls. Low in calories and high in plant-based protein, this easy recipe tastes just like meat. Add broccoli and noodles for a complete and tasty meal.
If you haven't tried soy curls, this is your sign to start! They are so easy to prepare, their texture is very similar to chicken and stir-fry beef, and they are very healthy. Made with just one ingredient–non-GMO whole soybeans–soy curls typically have no additives, preservatives or sodium. Plus, they are a good source of protein and fiber.
This Best Vegan Beef dish was inspired by my Easy Soy Curl & Vegetable Stir-Fry on this site, as well as this sheet-pan recipe for Soy Curls in Creamy Peanut Sauce.
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👩🏼🌾 Ingredients
- Soy curls are a healthy and delicious alternative to beef. They are gluten-free, and have no sodium, cholesterol, or trans fats. I use Butler Foods brand, but any variety will work.
- Bouillon cube ingredients vary depending on the brand. I use cubes lower in low sodium and made with fewer ingredients. I used Edward & Sons' Low Sodium Not Chick'n for this recipe. You can also use low sodium vegetable broth and omit the water in the recipe.
- Optional: The recipe card gives an option to add steamed broccoli and noodles for a complete meal.
See recipe card for quantities.
🥦 Substitutions
- Tamari - Use gluten-free tamari for a gluten-free meal. Otherwise, you can use soy sauce or dark soy sauce instead for a richer flavor.
- Maple syrup - use blackstrap molasses instead for extra umami flavor and a darker color
- Bouillon cube - Substitute with 2 cups vegetable broth and omit the water as desired. Or use 1 teaspoon Better Than Bouillon No Beef Base for a real beefy flavor.
Craving a high-protein pasta dinner? Try this Easy Pasta with Peas. For more soy curl recipes, visit my Vegan Asian Recipes page.
📖 Instructions
Step 1. Make broth mixture: Dissolve 1 vegetable bouillon cube in 2 cups boiling hot water or use 2 cups boiling hot vegetable broth. Mix the cornstarch into the hot broth.
Step 2: Transfer the soy curls to a medium bowl and add the hot broth mixture to cover. (Add more water as needed to make sure the soy curls are completely covered in liquid.) Soak them for 10 minutes.
Step 3. Transfer the soy curls to a large skillet with the broth mixture. Simmer over medium-low heat for about 7 minutes, or until all the broth is absorbed.
Step 4. Add the garlic, and ginger and cook over medium-high heat. Mix in the soy sauce, rice vinegar, maple syrup, chili garlic sauce, and sriracha until gently bubbling.
💡 Expert Tips
- Soak the soy curls for 10 minutes. Do not soak them for longer or they will become mushy. Typically they are soaked in warm water, but this recipe calls for room temperature water as they are getting cooked in the broth to soften them further.
- Using Black strap molasses instead of maple syrup adds a richer umami flavor, additional iron, and a dark beef-like color but it contains low levels of lead and acrylamide.
- Storage: Refrigerate any remaining Vegan Beef in an airtight container for up to 4 days. Reheat in a microwave or saucepan.
🙋🏽♀️ Recipe FAQs
Soy curls are made from just one ingredient: whole soybeans. Many other chicken or beef substitutes contain oil, protein isolates, and other processed ingredients. Plus, soy curls provide fiber (6 grams per serving), a decent amount of protein (11 grams per serving), and have no sodium, cholesterol, or trans fats.
If you are storing them in their dehydrated form they can last up to 6 months in your pantry. If you want to rehydrate them ahead of time, they will last up to 4 days in an airtight container in the fridge.
Soy curls are an all natural product and do not contain any preservatives or additives. Keep them refrigerated or frozen will keep them fresher for longer.
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📖 Recipe
Vegan Beef Recipe
Ingredients
- 4 ounces soy curls
- 1 vegetable bouillon cube or 2 cups vegetable broth
- 1 teaspoon cornstarch
- 4 cloves garlic minced
- 1 inch ginger minced or grated
- 3 tablespoons tamari or soy sauce or dark soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons maple syrup or blackstrap molasses•, plus more to taste
- 2 teaspoons chili garlic sauce
- ½ tablespoon sriracha
- 1 ½ teaspoons toasted sesame oil
Optional for serving:
- 2 ½ cups broccoli florets lightly steamed
- 8 ounces noodles cooked
Instructions
- Make broth mixture: Dissolve 1 vegetable bouillon cube in 2 cups boiling hot water or use 2 cups boiling hot vegetable broth. Mix the cornstarch into the hot broth.
- Soak soy curls: Transfer the soy curls to a medium bowl and add the hot broth mixture to cover. (Add more water as needed to make sure the soy curls are completely covered in liquid.) Soak them for 10 minutes.
- Cook soy curls: Transfer the soy curls, and broth mixture to a large skillet. Simmer over medium-low heat for about 7 minutes, or until all the broth is absorbed.
- Add seasonings: Add the garlic, and ginger and cook over medium-high heat for 1 minute, stirring constantly. Mix in the soy sauce, rice vinegar, maple syrup, chili garlic sauce, and sriracha. Cook for about 3 minutes, or until gently bubbling, stirring frequently. Add toasted sesame oil. Adjust soy sauce, maple syrup, and sriracha to taste.
- Optional for serving: Add broccoli and noodles to the soy curls and cook for another minute.
Notes
- Bouillon: *Better Than Bouillon No Beef Base (1 tsp) gives this a real beefy flavor. Or use any variety bouillon cube. I use Edward & Sons’ Low Sodium Not-Chick’n for less salt. You can use vegetable broth instead–skip the water and use 2 cups.
- Black strap molasses adds a rich umami flavor, iron, and a dark color but it contains low levels of lead and acrylamide.
- Storage: Refrigerate any remaining Vegan Beef in an airtight container for up to 4 days. Reheat in a microwave or saucepan.
Nutrition
This information is provided as a courtesy and is an ESTIMATE only. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe.
Neena Chandiramani
These soy curls are great!
Nisha Melvani
Thanks. My kids' favorite vegan protein.
Amina Sirry
I am new to soy curls but what a great way to use them to make a traditional beef dish! Easy & delicious.
Nisha Melvani
They are a family fave! Such a versatile ingredient. Thanks.