Approved by the 
Jump to recipe
Related Video: Beef & Broccoli
Yields:
4 serving(s)
Prep Time:
20 mins
Total Time:
40 mins
Cal/Serv:
466
Sure, there’s the classic beef & broccoli dish you’ve come to know and love, but for the days where you’re looking for a vegetarian option, it’s time to turn to the almighty walnut. It’s fatty and rich with a fun, rippled texture that gives sauces lots of nooks and crannies to hug onto. Lightly caramelize it first with sugar and sesame just until it’s ever so slightly candied, and you’ve got yourself a worthy contender of a meat alternative. Add it to this stir-fry for a simple weeknight dinner to spice up your tofu rotation.
How to make this stir-fry (& variations):
Chopped onions, carrots, and red bell pepper provide sweetness and that delicious pop of color, ready to mingle together with broccoli into a dizzying party of saucy goodness. Sriracha is here for heat, oyster sauce and MSG for a double kick of umami, and smoked paprika and white pepper for savory depth. If you’re looking to eliminate all trace of gluten, be sure to swap out the soy sauce for tamari. Finally, add in a squeeze of lime at the very end to brighten and shepherd all the flavors in line like a border collie to a flock of sheep.
Like all of our stir-fry recipes, this meal is completely versatile. Add in your favorite veggies (green beans would be a great option), or play around with the sauce to find your perfect balance of heat and flavors.
Serving ideas:
Yes, it would be a sin to serve this without rice. Cook the rice (or fried rice, anyone?), and serve alongside this stir-fry. That being said, if you're not feeling rice, serve this dish alongside noodles.
Once you’ve made this dish, be sure to drop us a comment down below and let us know your thoughts!
Advertisement - Continue Reading Below
Ingredients
- 2 Tbsp.
canola oil, divided
- 1 cup
walnuts
- 1 Tbsp.
sesame seeds
- 1 Tbsp.
granulated sugar
Kosher salt
- 1
medium yellow onion, chopped into 1" pieces
- 4
cloves garlic, chopped
2" piece ginger, minced
- 1
medium carrot, thinly sliced on the bias
- 1
head broccoli, cut into small florets
- 2 Tbsp.
reduced-sodium soy sauce
- 1
red bell pepper, chopped into 1" pieces
- 1/2 cup
low-sodium chicken broth or water
- 2 tsp.
cornstarch
- 1 Tbsp.
sriracha
- 1 Tbsp.
oyster sauce
- 1/2 tsp.
ground white pepper
- 1/4 tsp.
smoked paprika
- 1/4 tsp.
freshly ground black pepper
- 1 tsp.
toasted sesame oil
Juice of 1/2 lime
Pinch MSG (optional)
Scallions, thinly sliced, for garnish (optional)
Cooked rice, for serving
Directions
- Step 1In a large skillet over medium-low heat, heat 2 teaspoons oil. Add walnuts, sesame, sugar, and a pinch salt, and stir until sugar is just beginning to caramelize, 2 to 3 minutes. Transfer to a plate.
- Step 2Return skillet to medium heat and heat remaining oil. Add onion, garlic, ginger, carrots, broccoli, and soy sauce, and cook, stirring occasionally, until broccoli is bright green, 5 minutes. Add red bell pepper and stir until slightly softened, 3 minutes.
- Step 3In a medium bowl, whisk together broth, cornstarch, sriracha, oyster sauce, white pepper, paprika, black pepper, and sesame oil. Add cornstarch slurry to skillet and cook until sauce is thickened, stirring constantly, 2 to 3 minutes. Remove from heat, stir in lime juice and MSG if using, then fold in caramelized walnuts.
- Step 4Garnish with scallions, if desired, before serving with rice.
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below