Vegan Chinese Beef
Prep:50 m
Cook:30 m
Total:1 h 20 m
Cuisine:Chinese 🇨🇳
Course:Lunch Dinner

Vegan Chinese Beef

Dovilė Beržinytė


I love Chinese cuisine. I can eat it daily (probably). It’s a bit of a challenge to make it meatless, but I finally polished this delicious pepper “beef” recipe to make it a star of any dinner.


  • ~250 g (already soaked) soy stripes;
  • 1 red or green bell pepper;
  • half of the onion (cut julienne);
  • 2 cloves garlic (minced);

For the marinade:

  • 1 tsp soy sauce;
  • 1 tbsp rice vinegar;
  • 1 tbsp sesame oil;
  • 1 tbsp cornstarch;
  • 1 tbsp ginger powder

For the sauce:

  • 3 tsp mushroom sauce (substitute for oyster sauce);
  • 1 tsp soy sauce;
  • 1 tbsp rice vinegar;
  • 1 tbsp ground black pepper;
  • 12 tsp sugar;
  • 1 tsp cornstarch;
  • 3 tsp water


  1. First things first, soak the soy in a vegetable broth for at least an hour. Then squeeze out all the liquid.
  2. Mix all marinade ingredients and marinate the soy stripes. Leave it for at least 30 minutes, but I recommend marinating it for longer.
  3. Combine all sauce ingredients.
  4. It’s preferable if you have a wok for this dish, but if not, no worries. I don’t have one either, so in a bigger pan, heat some oil and cook the soy stripes for about 5 minutes. After, take them out.
  5. Heat some oil, add onions and bell peppers, and cook until the pepper becomes softer.
  6. Add garlic and cook for a few minutes more.
  7. Pour the sauce and stir until it becomes thick and coats the soy strips and veggies.

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