Portobello 'Beef' and Broccoli Recipe


Here is a simple yet flavorful recipe of a popular take out dish, that you can make right at home and have more for less.  

2 cups portobello mushrooms, washed and sliced
2 cups broccoli florets, I prefer fresh but frozen can be used also
1/2 cup low sodium soy sauce or liquid aminos
1/4 cup vegan beef broth
2 tablespoons vegan brown sugar
1 tablespoon rice wine vinegar
1 tablespoon cornstarch
2 cloves garlic, minced
1/4 teaspoon ground ginger

In mixing bowl, whisk together soy sauce, broth, brown sugar, rice wine vinegar, cornstarch, garlic and ginger until well combined and set aside.

In medium fry pan, add 1 teaspoon oil over medium high heat, add mushrooms and saute for 2 - 3 minutes; add salt and pepper to mushrooms while cooking.  Add broccoli florets to mushrooms and cook for an additional 3 minutes.

Whisk sauce mixture again and add to the mushrooms and broccoli in the fry pan.  Cook for about 3 minutes until sauce thickens.

Serve the dish over rice and garnish with sesame seeds.  You can also use green onions as a garnish, it adds a great layer of flavor.