Ginger Beef (DIY Chinese Takeout)

This recipe tastes exactly how I remember ginger-fried beef tasting at my favourite Chinese restaurant. The sky is the limit with sauces here though- you can make all sorts of tasty chinese-inspired dishes like orange chicken, general tso’s etc.

Serves: 1 to 2 adults

1/2 cup vital wheat gluten (125mL)
2 tbsp nutritional yeast (30mL)
1/4 tsp salt (1mL)
1/4 tsp garlic powder (1mL)
1/2 tsp ground ginger (2mL)
3 tbsp water (45mL)
1 tbsp apple cider vinegar (15mL)
2 tbsp ketchup (30mL)
1 tbsp oil (15mL)
1/3 cup of your favourite sauce- I used a vegan Hoisin sauce (75mL)
2-3 tbsp oil for frying (30-45mL)

Whisk together vital wheat gluten, nutritional yeast, salt, garlic powder, ground ginger. Set aside. In a separate bowl, whisk together water, apple cider vinegar, ketchup and oil. Drizzle the wet mixture into the dry and use your hands to form crumbles (see video for demo). Heat a frying pan on medium-high heat and add the oil. Allow the oil to heat for about 30 seconds, then add the seitan crumbles. Fry for 6 to 8 minutes until crispy and golden on all sides.

Add your sauce and fry another 1 to 2 minutes, ensuring all the seitan is coated. Serve with rice or noodles.

  1. SandyinAnaheim says:

    This looks like a lovely recipe, I’d like to try it tonight, but I’m confused by your measurements, they can’t all be milliliters can they? Shouldn’t some of this be in grams? Thank you.

    1. Amy says:

      I think it’s the conversion of cups which is volume based rather than weight. There are tons of converters online, if you need to convert it over to weight! Good luck!

  2. Hannah says:

    I just made this but used a homemade tereyaki sauce and it was so so good! Thanks so much for the recipe.

  3. Mathilde says:

    Oh wow, just tried it, doubled the recipe to have some leftovers and it’s amazing cold as well : you’ve just revolutionized my vegan life, thank you for such an easy and tasty recipe !!

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