Chinese-Style No Beef and Broccoli (Vegan)

Updated: Apr 26

I used to love Chinese-style Beef and Broccoli dishes from restaurants especially if they’re served with a hot bowl of freshly cooked rice. There’s something so satisfying about the dish and it’s actually also really simple to make. 

For this vegan version of the recipe, I used shiitake mushrooms instead of beef. I love mushrooms because they absorb flavour really well and are super versatile.

The sauce requires a few basic ingredients with a little cornstarch to get it to thicken when cooked. I also opted to cook the broccoli without steaming it beforehand to ensure it’s perfectly cooked and still crispy after being sautéed. 

I’m sure you’ll enjoy this recipe and its a good one for sharing too! Enjoy!

Get the full recipe below. 

Are you looking for more delicious, vegan recipes? Check out my latest Vegan Kitchen eBook, that has over 95 recipes (and a whole section for Asian recipes!) that are packed with flavour and made with simple and easily accessible ingredients! Also, I will be planting two trees (instead of 1) for every download of my eBook through non-profit organisation One Tree Planted.🌲

Chinese-Style Not Beef and Broccoli (Vegan)

Good for 2-3 servings 


10 dried shiitake mushrooms, soaked in hot water for 12-15 minutes*

2 cups (250g) raw broccoli florets 

¼ cup room temp. water 

1 small (70g) red bell peppers, sliced into strips

½ red onion, sliced into strips 

4 cloves garlic, minced

1 tbsp canola or other neutral cooking oil

Sesame seeds and chopped spring onions for garnishing

3 cups of steamed white rice or other rice, for serving


*Feel free to use fresh shiitake mushrooms.


¼ cup soy sauce

¼ cup + 1 tbsp room temp. water

¼ cup coconut sugar, adjust according to desired sweetness

1 ½ tbsp Chinese rice wine, optional but highly recommended

1 ½ tbsp cornstarch 

1 tbsp sesame oil 

  1. Rehydrate the dried mushrooms by soaking in hot water. Squeeze out excess liquid from each mushroom and then slice them into 1/2-inch thick strips. If using fresh mushrooms, simply slice them into strips. Set aside.

  2. In a bowl, mix all the sauce ingredients together until the sugar is diluted. Set aside.

  3. Heat a non-stick or cast iron pan. When hot, add in 1 tbsp canola or neutral oil. Sauté the onions and garlic until tender and aromatic, around 2-3 minutes. Add in the broccoli florets. Pour ¼ cup water and leave to cook over medium high heat until half-cooked. Add in the bell peppers and sauté for a few more minutes. 

  4. Add in the mushrooms. Pour in the sauce mixture. Mix everything together and leave to simmer over medium heat until the sauce has thickened from the cornstarch. Turn off heat.

  5. Serve with some steamed rice. Garnish with some sesame seeds and spring onion, if desired. Enjoy while hot! 

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