Vegan Beijing Soy Curls

This is my take on ‘Beijing Beef’, another popular takeout dish I’ve never had but would guess tastes like this!

Servings: 4

Ingredients:

• 2 cups (or 4 oz. weighed out on food scale) dry soy curls

• 1 red bell pepper, chopped into 1 inch pieces

• ½ yellow onion, chopped into 1 inch pieces

• ⅓ cup corn starch 

• 1 tbsp soy sauce 

• 2 tbsp hoisin

• 2 tbsp ketchup 

• 2 tbsp sriracha 

• 1 tbsp rice wine vinegar

• 1 tbsp brown sugar

• 1 tsp chili flakes

• 1 tsp minced garlic (or 2 cloves, minced)

• 1 tsp minced ginger

• 1 tsp black pepper

• ⅓ cup water 

• Sesame seeds for garnish

Directions:

1. Soak soy curls in water for 10 minutes

2. Squeeze the water out of the soy curls

3. Add corn starch and toss together

4. Heat a pan on medium heat and add 2 tbsp of oil

5. Pan fry the soy curls until crispy for about 10 minutes

6. Remove soy curls from the pan

7. Prepare the sauce by mixing soy sauce, hoisin, ketchup, sriracha, rice wine vinegar, brown sugar, crushed red pepper, garlic, ginger, black pepper and water and set aside

8. Add oil to the pan and cook onion and red bell pepper for 3-4 minutes, until onions are translucent but still crunchy

9. Add in the sauce and let simmer for 1-2 minutes then add in soy curls

10. Toss together until onion, bell pepper and soy curls are covered in sauce

11. Serve hot with rice or quinoa and enjoy!

Instagram Reel - Beijing Soy Curls

TikTok - Beijing Soy Curls