Ginger Beef

This recipe was originally published in the award-winning cookbook Craving Vegan: 101 Recipes to Satisfy Your Appetite the Plant-Based Way by Sam Turnbull (Appetite by Random House, 2023). Reprinted here with permission.

You can purchase Craving Vegan: 101 Recipes to Satisfy Your Appetite the Plant-Based Way here

Ingredients:

For the Seitan Beef

• ¾ cup (185 ml) vital wheat gluten
• ¼ cup (60 ml) all purpose flour
• ½ tsp smoked paprika
• ½ tsp onion powder
• ½ tsp garlic powder
• ½ cup (125 ml) water
• 1 tbsp (15 ml) soy sauce

For the Ginger Sauce

• 3 tbsp (45 ml) soy sauce
• 3 tbsp (45 ml) brown sugar
• 3 tbsp (45 ml) water
• 1 tbsp (15 ml) rice vinegar
• 1 tbsp (15 ml) minced or grated fresh ginger
• 3 cloves garlic, minced or pressed
• 1 tsp sesame oil
• ¼-½ tsp crushed red pepper flakes

For Assembly

• ¼ cup (60 ml) cornstarch
• 2 tbsp (30 ml) light oil, such as vegetable or canola, for frying
• Cooked rice, for serving (optional)
• 2 green onions, thinly sliced for garnish
• 1 tbsp (15 ml) sesame seeds

Method:

1. Make the seitan beef: Add about an inch (2.5 cm) of water to a pot with a steamer basket and bring to a light boil. Lightly grease the basket with a bit of cooking spray.
2. In a medium bowl, wish together the vital wheat gluten, all-purpose flour, smoked paprika, onion powder, and garlic powder. Stir in the water and soy sauce to make a dough. Mix just until all the flour is incorporated.
3. Tear small bite-sized chunks of dough off and place them in the steamer basket. Cover and steam for 10 minutes. Remove the dough chunks, which should have doubled in size, from the steamer and set aside on a plate. Allow most of the steam to evaporate so the seitan chunks are dry.
4. Make the ginger sauce: In a large glass measuring cup or small bowl, wish together the soy sauce, brown sugar, water, rice vinegar, ginger, garlic, sesame oil, and red pepper flakes. Set aside.
5. Fry the seitan beef: Place the cornstarch and steamed seitan in a medium bowl or sealable bag. Toss or shake to coat evenly in the cornstarch.
6. Heat the oil in a large skillet over medium-high heat. Remove the seitan from the cornstarch, shake off any excess, and add to the pan. Fry for a few minutes per side until crispy and golden brown all over. Pour in the ginger sauce and cook for about 1 minute, until the sauce has thickened slightly. Serve over a bed of rice, garnished with green onions and sesame seeds.