Spicy Vegan Szechuan Beef & Vegetable Stir-Fry

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All Photos © Christine Elise McCarthy 2016

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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This is really easy & does not use any ingredients that are especially exotic.  I added WAY too many hot peppers & blasted my face off with this one – so – I will recommend using less spice here than I did.  I used Gardein Beefless Tips that I found in the freezer section of my local Ralph’s.  You can use these or any other meat replacement you prefer.  The ratio of veggies is an entirely personal one.  You can take my suggestions or wing it – or just go straight beef & rice.  Your call.  But it is easy & bursting with flavor!



Spicy Vegan Szechuan Beef & Vegetable Stir-Fry

Serves 4 with cooked rice


Cooked rice of your choice

2 TBS coconut oil (or other cooking oil)

9 oz meatless beef – defrosted

2 cups broccoli florets

2 bell peppers – seeded & cut into strips

3 carrots – chopped

1 leek or medium onion – chopped

1 large zucchini – chopped

4 oz mushrooms – sliced

1-2 jalapenos or serranos (seeded to lessen the heat) – or to taste – diced

1-3 tsp cornstarch (optional)

for the sauce

2 TBS vegan oyster-flavored or mushroom-flavored sauce

1 TBS minced ginger

1 TBS minced garlic

2 TBS chili garlic sauce (or sambal oelek)

1 TBS liquid aminos (or tamari or soy sauce)

1 TBS dark soy sauce

1 tsp chili oil

1 TBS sesame oil

1 TBS dark berry jam (or molasses or brown sugar)










Cook the rice & set aside.

Mix the sauce & pour it into the bag with the faux beef & smoosh it around to marinate.

Heat the coconut oil in a wok or large fry pan.  I added the leeks & carrots & mushrooms first – because they take the longest to soften.





Add the fest of the produce.  Broccoli & zucchini cook fastest – so I added them last.  Once the veggies are cooked to your liking, stir in the beef & marinade.  You might want to add a bit of water – but not much.  If the sauce feels too thin – whisk in a tsp of cornstarch.  Mine did not need it but yours might.  Toss to heat through & serve with rice.




Vegan Spicy Ginger-Garlic Red Pepper Beef Steak with Vegetable Fried Cauliflower Rice

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All Photos © Christine Elise McCarthy 2016

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or just print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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vromans back

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I whipped both the rice & the beef up within 30 minutes – the beef part taking about ten minutes.  SO EASY!   This is quick, easy & the most exotic ingredient is dark soy sauce – which is a very optional ingredient.  As a Beyond Meat superfan – I was unfamiliar with these Gardein Beefless Tips – until today.    I must confess – I found them quite delightful.

This recipe is pretty healthy – especially if you use cauliflower rice.  I threw mine together with cauliflower, carrots, zucchini & jalapenos, ginger, garlic & some soy sauce and a squeeze of some Kung Pao sauce – because that was what I had.  You can stir fry any combination of veggies & spices you prefer.  Here are a few variations of cauliflower rice for you to consider:


Spicy Vegan Chicken in Pad Thai Sauce with Garlic and Ginger Green Beans and Cauliflower Rice (above)


Garlic & Ginger Cauliflower Rice (above)


Easy Cilantro Scallion Lime Cauliflower Rice (above)


Coconut, Ginger & Jalapeno Cauliflower “Rice” (above)


Spicy Orange Cauliflower with Cauliflower Fried Rice (Vegan & Gluten Free) (above)

Any of those rices would work – or any invention you might come up with.

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Vegan Spicy Ginger-Garlic Red Pepper Beef Steak

Serves 2


9 oz vegan steak tips or other vegan beef

2 red bell peppers – sliced

1 onion – sliced in a similar shape to the bell pepper strips

Olive oil (or coconut oil)

1 tsp crushed red pepper (optional)

2 TBS minced ginger (I always use jarred because t is so much easier)

1-4 garlic cloves – minced

1 cup low-sodium soy sauce (or tamari)

1 cup water

2 TBS dark soy sauce (omit if you cannot find it)

1/2 cup (or more to taste) brown sugar

1-3 TBS cornstarch

Garnish – scallions & COOKED CAULIFLOWER RICE (make ahead because the beef cooks quickly)

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Heat about 1 TBS oil & saute the red bell & onion & beefless tips over high heat until the vegetables begin to get soft – maybe 3-5 minutes.  Add the garlic & ginger & crushed red pepper.  Stir to combine and cook about 1 minute.  Add soy sauce, dark soy sauce, water & brown sugar.  Bring to a boil & stir in cornstarch 1 TBS at a time.  The sauce should thicken very quickly so you might not need to use a second or third TBS.  Your call.  If it gets too thick – just add water.

Serve with your cauliflower rice & some sliced scallions.  Mmmmm!

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