Delectable, savoury, and bursting with Asian flavours. This Sesame-Ginger "beef" stir fry is better than takeout, super quick, and easy-to-make.
For the ultimate takeout experience I served the "beef" with ginger rice and stir fried christophene, but you can sub with your favourite greens or swap the rice for noodles. Either way after you've made this once, I'm sure you'll be making it again and again. We sure have!
See below for the full recipe and step-by-step cooking video.
1 pack Vegan Breakfast Patties (I used Pure farmlands patties, you can sub for any vegan patties or mince)
1 Small Onion, finely diced
1 Tbl Grated Ginger
1 Christophene, peeled, core removed & sliced
1 tsp Minced Garlic
1- 2 tsp Sesame oil
4 Tbl Seasoned Soy Sesame sauce. Find the recipe here: https://www.theyouthfulvegan.com/post/vegan-chinese-style-omelette
2 Cups Rice, uncooked (I used basmati rice)
3 Cups Water (approximately)
1 Tbl Grated Ginger
1- 2 tsp Rice Wine Vinegar
Place a wok or large pan on medium high heat, then add sesame oil, onions and garlic.
Sauté the onions and garlic for a minute or two until fragrant. Add your patties (or vegan mince) and break them apart in your pan.
Cook the mince by stirring frequently until it begins to brown.
Add your seasoned Sesame- soy sauce, stir to combine with mince and continue to cook for another 5 minutes. Stir frequently until the mince is fully cooked and browned. Remove from heat.
Using the same pan, deglaze with approximately 3- 4 Tbl of water, then toss in the sliced christophene. Season with salt and cook until tender, stirring occasionally. You can add more water if needed. Remove from heat.
For the Rice
Add Rice, water, ginger, rice wine vinegar and salt to a pot and allow to simmer on medium heat until it begins to gently boil. Reduce heat to medium low, cover and allow to cook until the water is absorbed and the rice is tender.
Turn off the heat and fluff the rice using a fork.
Serve with Sesame-Ginger "beef", stir fried christophene and Seasoned Sesame soy sauce.