Easy Vegan Ginger Beef with Soy Curls

Bowl of ginger beef over rice and broccoli with a gold fork tucked in.

Easy Vegan Ginger Beef with Soy Curls

Satisfy your takeout craving with these crispy and saucy soy curls.

Course Main Course

Cuisine American, Chinese

Keyword ginger beef, soy curls, Vegan

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 319kcal

Equipment

Ingredients

Vegan "Beef"

1 (8 ounce) bag soy curls
4 cups water (or vegetable broth + 2 Tablespoons soy sauce)
4 teaspoons better than bouillon no beef base (omit if using vegetable broth and soy sauce)
¼ cup cornstarch
1 Tablespoon olive oil (or preferred neutral oil)

Ginger Sauce

2 Tablespoons cornstarch
¾ cup water
1 Tablespoon sesame oil
1 Tablespoon fresh ginger, grated
1 teaspoon garlic powder (or 4 cloves fresh garlic, grated, minced, or pressed)
½ teaspoon red pepper flakes (or ¼ teaspoon for mild, omit for no heat)
¼ teaspoon black pepper
2 cups shredded carrots
¼ cup reduced sodium soy sauce (or reduced sodium tamari)
¼ cup brown sugar
2 Tablespoons rice vinegar

Garnish

4 green onions, sliced
1 Tablespoon sesame seeds

Instructions

Preheat the oven to 425°F (220°C) or the air-fryer to 390°F (200°C). Heat 4 cups of water to boiling. Add the water and bouillon to a large mixing bowl and stir until the bouillon dissolves in the water. Add the soy curls and allow them to soak for about 10 minutes.
While the soy curls soak, start the ginger sauce. Mix 2 Tablespoons of corn starch into ¾ of cup of water.
Heat a large sauté pan over medium heat. Add the sesame oil, ginger, garlic powder, red pepper flakes, and black pepper. Allow the spices to heat for about one minute or until fragrant.
Add the rest of the ginger sauce ingredients, including the corn starch in water, to the saucepan and stir. Add a lid to the saucepan and turn down the heat to medium-low.
Strain and gently squeeze the soy curls to remove excess liquid. Add the soy curls to a sheet pan or basket of an air fryer, sprinkle with cornstarch, and toss. Add the oil and toss the curls again.
To bake: Spread the soy curls into an even layer and bake at 425°F (220°C) for 25-30 minutes, pausing once to flip the curls.
To air-fry: Shake the curls into an even layer and air-fry at 390°F (200°C) for 8-10 minutes, pausing once or twice to shake the air fryer basket.
While the soy curls cook, continue to simmer the sauce, stirring occasionally, until the sauce has thickened and the carrots have softened. Turn down the heat to low to keep the sauce warm.
When the curls have finished cooking, toss them in the sauce, garnish with a handful of green onions and a sprinkle of sesame seeds, and serve. These soy curls are delicious with broccoli and rice.

Nutrition