Quick “Beef” and Broccoli w/ Black Beans & Peas
vegan ~ dairy-free
Serves: 4 to 6
Total Time: 25 minutes
Difficulty: Easy
Author/Credit: Jessica Williams/Vegan Rescue
Quick Beef and Broccoli…with Black Beans & Peas! This is a quick dinner recipe. I typically make it when I don’t feel like cooking. It’s also great when I have a lot going on in the evening. This comes together in less than 30 minutes. I really like this Nasoya brand Plantspired Plant-based Steak, which is so good and a perfect ‘go to’ for a quick meal. For this recipe, I used what I had on hand, which included Black Beans, Frozen Broccoli and Frozen Peas. I felt like this recipe needed some acidity, so I finished with a drizzle of Balsamic Vinegar. You can also use Rice Vinegar, if available. So many recipes come together by feeling and availability, this was one of them. Enjoy!
Ingredients:
2 Tbsp Extra Virgin Olive Oil
2 Tbsp Minced Garlic
1/2 Tsp Crushed Red Pepper Flakes
1 (25oz can) Black Beans, drained/rinsed
1 Cup Water, divided
1/4 Cup Soy Sauce
1 (10oz pkg) Frozen Broccoli
1 (12oz pkg) Frozen Peas
1 Pkg Nasoya Plantspired Plant-based Steak (Korean BBQ)
1 Tbsp Cornstarch
Drizzle of Balsamic Vinegar
Salt/Pepper to Taste
Directions:
-In a large pan, heat the olive oil over high heat. Add the minced garlic and crushed red pepper flakes. Heat for about two minutes stirring occasionally.
-Next, add in the black beans and allow this to cook for another couple of minutes. As the black beans cook add a half cup of water and the soy sauce. Gently mash up the black beans as it cooks – I just used a potato masher.
-To the mixture, add in the frozen broccoli, peas, and the Plantspired Korean BBQ Beef/Steak. Stir together to combine. Cover and cook for about 10 minutes.
-After the mixture has cooked for 10 minutes, add the cornstarch and the remaining half cup of water. Mix together, then cover and cook for an additional 10 minutes.
-Be sure to add salt/pepper to taste.
-To serve, drizzle with balsamic vinegar. I served with brown rice.
-Enjoy!
Quick “Beef” and Broccoli
Serves: 4 to 6
Total Time: 25 minutes
Difficulty: Easy
Author/Credit: Jessica Williams/Vegan Rescue
Ingredients:
2 Tbsp Extra Virgin Olive Oil
2 Tbsp Minced Garlic
1/2 Tsp Crushed Red Pepper Flakes
1 (25oz can) Black Beans, drained/rinsed
1 Cup Water, divided
1/4 Cup Soy Sauce
1 (10oz pkg) Frozen Broccoli
1 (12oz pkg) Frozen Peas
1 Pkg Nasoya Plantspired Plant-based Steak (Korean BBQ)
1 Tbsp Cornstarch
Drizzle of Balsamic Vinegar
Salt/Pepper to Taste
Directions:
-In a large pan, heat the olive oil over high heat. Add the minced garlic and crushed red pepper flakes. Heat for about two minutes stirring occasionally.
-Next, add in the black beans and allow this to cook for another couple of minutes. As the black beans cook add a half cup of water and the soy sauce. Gently mash up the black beans as it cooks – I just used a potato masher.
-To the mixture, add in the frozen broccoli, peas, and the Plantspired Korean BBQ Beef/Steak. Stir together to combine. Cover and cook for about 10 minutes.
-After the mixture has cooked for 10 minutes, add the cornstarch and the remaining half cup of water. Mix together, then cover and cook for an additional 10 minutes.
-Be sure to add salt/pepper to taste.
-To serve, drizzle with balsamic vinegar. I served with brown rice.
-Enjoy!
