VEGAN GINGER BEEF | Recipe by Mary’s Test Kitchen

VEGAN GINGER BEEF | Recipe by Mary’s Test Kitchen

Hello friends and not-yet-friends. Today we’re making vegan ginger beef. Ginger beef was invented right here in Calgary,
Alberta by chef George Wong in the 1970’s for the local palate. It’s still on practically every Chinese restaurant
menu ’round here: strips of meat, well battered and deep fried, and lightly coated with a
sweet and sour sauce that is much more sweet than sour, with aromatic garlic and, of course,
ginger. Plus dried red chilies to add heat. After numerous requests for vegetarian ginger
beef, especially from my fellow Calgarians, and after *so* much testing, I’m happy to
bring you this vegan version which uses seitan in a batter that stays crisp and crunchy even
after being nicely coated in that same syrupy ginger beef sauce. It’s best to start this a day ahead because
our vegan protein needs time to cook and cool down. Luckily, it’s a super easy recipe: my good
ol’ Beefy beefless seitan. It’s made of wheat. Specifically, wheat protein which tastes (surprise,
surprise) like wheat so we’re going to blend together some flavours to change that. To improve the texture, I’m adding beans. Kidney beans will give the seitan a reddish
brown colour but really, you can use any beans you like. Then onion powder and garlic. And mushroom bouillon powder. I’m adding dark soy sauce in place of the
marmite which I usually use to add a meaty kind of flavour ’cause I’m out. Plus balsamic vinegar which is important to
cut through the wheaty flavour of the gluten flour. Blend that all together until the beans are
well pureed. It doesn’t have to be super smooth though. Now you can mix the wet ingredients with the
gluten. So you can tell by now, this isn’t a gluten-free
friendly kind of recipe. If you are gluten-free though, you could sub
store bought meat alternatives. I expect super firm tofu would work in place
of the seitan. Maybe soy curls soaked in vegan beef flavoured
broth; though I haven’t tried those myself. Remember, this is your vegan ginger beef and
there are no rules. Knead this dough a bit, but it doesn’t require
much. The more you knead seitan dough, the tougher
your seitan will be at the end. So it’s really all up to you. Next, we’ll steam it. You can wrap up the seitan for a denser loaf
or just plop this ugly thing on your steamer insert and steam over high heat for an hour
to cook it all the way through. When it’s done, it’ll look pretty ugly still. And it needs to cool, otherwise it’s a pain
to slice up. If you make this ahead, you can keep it in
the fridge for up to three days or have it in the freezer for up to two months. Afterwards, you can slice it up. Or rip the pieces by hand. This gives the strips a look more like the
classic dish, plus raggedy ends make for little crunchy bits which is nice. You’ll see what I mean later. Next, the
batter which consists of ground flax seed, cornstarch, and water. If you don’t have ground flax, you can also
use ground chia seeds; they work in similar ways. It looks thin now but wait about five to ten
minutes. In the meantime, let’s prep the rest of the
stuff. Here’s some light soy sauce, white vinegar, lemon juice, but if you don’t have it, just
use extra vinegar; that’s fine, and half a cup of sugar. Yes, that’s a lot. But it’s a sweet kinda sweet and sour. Just go with it. I’m using brown sugar for a richer flavour
but you can also use white which more likely what they use in the restaurants. Set that aside, and prep your aromatics. Grate some ginger. I’m doing about two teaspoons worth of finely
grated ginger. And for a wee bit of texture, I’ll do another
two teaspoons of coarsely grated ginger. And squeeze the rest of the straggly ginger
for the juice for extra gingeriness. I grew up on ginger at almost every meal so
this might be too much for some people. When in doubt, scale back ’cause you can always
add more later. You’ll also need a teaspoon of dried red chilies
to make this dish a little spicy. I like it a bit more spicy so I’m also adding
one fresh chili with the seeds removed. Now we can go back to the batter. The flax has gelled up nicely. Don’t think about what it looks like. Just know that it will coat the seitan strips
and fry up to crispy crispy goodness. Add the seitan strips and use clean hands
to get everything well coated. Finally, we can move on to frying. We’ll do a shallow fry with a half inch of
oil, though you can deep fry if you like. I’m using medium high heat so the oil will
get hot quickly. When it’s very hot but not yet smoking, you
can add the seitan. Make sure they are nicely coated before going
in. And of course, be careful. Don’t splash. Lower the strips in slowly. Try not to crowd your pan or wok but you don’t
have to worry too much about them sticking together. You can pull them apart later. In under a minute, you should be able to start
flipping the pieces with care. You want them to be nicely browned before
pulling them out… and on to a paper towel lined wire rack. A rack is nice so there’s air circulation. Without it, the seitan will sit and steam
and your vegan beef may lose some crunch. Remember watch the heat and lower it if your
oil starts getting too hot and starts to smoke. Here, I added the last of the seitan and didn’t
break them apart at the start. That’s fine. The trouble with a big clump stuck together
is that it can flop around causing splashes and that’s not very safe. Just use tongs, go slowly, don’t rush, and
it’ll be fine. When all your seitan is fried, turn off the
heat and you can carefully transfer most of the oil out into a heat-proof container. The safe way is to use a ladle. I’m not living dangerously. Filming just takes a long time and this oil
isn’t that hot. Leave a couple teaspoons worth in the wok,
turn the heat back on to medium high, and you can add the aromatics. I recommend adding sesame seeds too at this
point. But I completely spaced on the sesame seeds
when it came time to film. They are optional but the sesame flavour really
bumps this dish to the next level. Stir-fry for about a minute. Just until everything is fragrant but be careful
not to burn your chilies or sesame seeds. Stir the sauce mix well, then add that. Turn the heat up and let that boil for 2 or
3 minutes. Pretty quickly, it’ll reduce and get a syrupy
quality. You can test it on a spoon but make sure you
let that bit cool before you taste it. Then you can arrange your seitan on a serving
plate and pour the steaming ginger sauce over top. Toss a bit. And there you have it. Sweet, sticky, aromatic gingery vegan ginger
beef. Ready to go on rice with vegetables or directly
into your mouth. It’s crunchy on the outside. Tender on the inside. And the sauce is flipping delectable. You’ll want to eat this right away. Super good fresh. Don’t get me wrong; it’s still good later. But if you have leftovers, you can box them
up after they’ve cooled. Leave a little space for air circulation. And you can store them in the fridge for a
couple days. To reheat, pop them in the oven at 425°F,
spread out on a baking sheet, or in your air fryer to make them a bit crispy. Otherwise, if you heat them in the microwave,
they’re not going to be very crunchy. But they’ll still taste good. And that’s it. I really hope you enjoyed this video and try
out this veggie ginger beef. Share it with anyone who misses ginger beef
and give this video a like so YouTube will recommend it to more people. As always, let me know what other favourites
you’d like me to veganize with the hashtag #reciperequest and you might just see it. Also, let me know if you have any questions
and I’ll do my best to answer. Thanks so much for watching, my friends! Bye for now.

100 thoughts on “VEGAN GINGER BEEF | Recipe by Mary’s Test Kitchen

  1. This is AH-MAE-ZZINGGG I CANNOT GET ENOUGH finger licking goodness!!! Mary you the real MVVP see what I did there?

  2. Do we know how well this would work with Morning Star Farms' beef-themed frozen strips? (Yeah, I know, they're not vegan, but they ARE widely available and easy to use. ^.^; )

  3. Have you ever seen somewhere of the internal temperature needed for seitan? I know it isn’t needed as it isn’t meat but I’ve recently taken up bread making and often they talk about internal temperature and as this is another wheat product was wondering if it’s done that way too?

  4. This was absolutely delicious!!! I'm still dumbfounded as to how much like meat this is. Great recipe, new sub…thanks!!

  5. Also…I used the seitan recipe…crumbled it…used vegan sour cream and made " beef" stroganoff! So delicious!!

  6. I'm fairly new to being a vegetarian and Ginger Beef is the only thing that I still really crave…
    I must try this!

  7. Um this is really good. I mean it will make your food taste like you really know how to cook :). I made it twice thus far and my family likes it. I am blessed with a few picky eaters in my home so if they like sonething then I know it's good and it's not just me 😉 There are a few steps in the process of making this dish yet for the outcome it's worth it. I used boiled gluten instead of steamed and that came out fine. Boiling gluten gave it a soft juicy yet firm enough chicken-ish meaty texture. I pan-fryed using the flax cornstarch dredge per the recipe and followed all of the other steps in this recipe and the outcome was very good. I got juicy meaty pieces that had a nice little crunch to it I think it will be more crunchy or if you follow the steaming of the gluten but I liked the softer texture that the boiled gluten gave just fine. This is a really beautiful recipe thank you so much for sharing it with us! Keep up the lovely work dear sister.


  9. I have to use dates instead of sugar in all of my recipes. Allergic to sugar and eggs and dairy. My allergies are the reason why I’m Vegan now. Thanks for sharing your recipes.

  10. #reciperequest: I have yet to see a vegan salmon fillet recipe. I've made carrot lox a bunch, but I loved those filets before going vegan!

  11. Mary, I made this for a dinner party tonight. I followed your directions to the letter, and it was a hit— to the letter! This is an incredible recipe—-absolutely delicious. This is my favorite seitan recipe now. I also learned something by using flax meal for the batter—It was so light and crispy. Thank you!

  12. Mary, I recommend your channel to everybody. I've tried several of your recipes so far with excellent results. This one is my favorite to date, and your tip for adding either balsamic vinegar or apple cider vinegar to the seitan to cut the wheat flavor is brilliant. I do that now for every seitan recipe I make, and it works in every instance. Thank you very much for providing such wonderful, tasty content to your viewers. Even my kids, who weren't all that enthusiastic about transitioning to a plant-based diet, love all of your recipes I've made thus far.

  13. Ugh! You are always so innovative and awesome! I have so grown to love you! Thank you for sharing all of your recipes💓

  14. In the UK… We have crispy chilli beef… will have to try this out but with the Chinese style chilli sauce

  15. Wow! Impressive! This looks just like the Thai Beef Jerky at My Vegan Gold in Silverlake, Los Angeles. It’s one of my favorite items there!

  16. Why beef when vegan? Eat pulses, mullets, beans and the likes for protein. Not some contorted form of a meat dish

  17. You sound kinda like Tricia Takanawa from family guy. By the way, I tried this recipe and holy crap it’s delicious

  18. I made this tonight with smoked tofu. It was UNREAL, the ginger sauce was so, so, so, good. Thank you so much for sharing! Next up is your fried chicken!

  19. These look so good. This and your recent KFC chicken video is why I have notifications on! Have you ever tried making the gluten from scratch using flour? Having trouble finding it cheaply where I live unfortunately.

  20. I had the meat version on vacation in Vancouver. it was so delicious. Now I'm vegan so it's great that you've created this.

  21. OMG…I learnt that Calgary is the home of this recipe! Soooooo interesting.
    I used to enjoy the very best on 7th Av and 5th street, there’s a fantastic Chinese restaurant there (Cant remember the name!) that would adjust and make it with deep fried tofu for me. This is my favourite of all non traditional “Chinese” dishes,
    I lived in Calgary for 17 year working in the entertainment industry and working as a Vegan chef at Community Natural Foods in the day time. Now, through providence, I live in Australia. Thank you so much for this whip of of a recipe share. It looks exactly spot on, serious Calgary vibes here, nostalgic inducing and try this asap! 🔥
    Would you show us how to make a chared ho-fun? ❤️❤️❤️❤️

  22. Can you please include the amounts of each ingredient. I’m new at becoming vegan and not very good at eyeing things. Thanks so much!

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