Takeout-style beef and broccoli is one of those cravings that can feel impossible to satisfy without animal products, but seitan genuinely delivers here — it's chewy, savory, and browns up beautifully in a hot wok just like the real thing. The seitan strips get a quick marinade in soy sauce, cornstarch, and toasted sesame oil before hitting the pan, which helps them develop those slightly crisp, caramelized edges that make every bite so satisfying. A glossy sauce built from soy sauce, vegan oyster sauce, brown sugar, vegetable broth, and a touch of white pepper ties everything together with that deep, umami-forward flavor you'd expect from your favorite Chinese-American spot. Bright, crisp-tender broccoli adds color and crunch, and the whole dish comes together in well under an hour for four people. Serve it over fluffy white rice with a scatter of sesame seeds and scallions and it honestly looks as good as it tastes. This is the kind of plant-based dinner that doesn't ask anyone to compromise.
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2 tbsp neutral oil (such as canola or avocado oil), divided
4 cloves garlic, minced
1 tbsp fresh ginger, grated
4 cups broccoli florets (about 1 large head)
¼ cup water
For serving
cooked white rice, for serving
1 tsp sesame seeds (optional)
2 scallions, thinly sliced (optional)
Instructions
1
In a medium bowl, toss the seitan strips with 2 tbsp soy sauce, 1 tbsp cornstarch, and 1 tsp toasted sesame oil until evenly coated. Let marinate for 15 minutes at room temperature.
2
In a small bowl, whisk together the ⅓ cup soy sauce, vegetable broth, brown sugar, vegan oyster sauce, 1 tbsp cornstarch, 1 tsp toasted sesame oil, and white pepper until the cornstarch is fully dissolved and no lumps remain. Set aside.
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