Craving a stir-fry that’s bursting with flavor and has that satisfying, savory bite? Look no further! This Spicy Orange & Ginger Soy Steak Stir-Fry is a weeknight wonder, combining tender-crisp veggies with hearty plant-based ‘steak’ strips, all tossed in a ridiculously delicious homemade sauce. The secret is the zesty, sweet, and spicy dressing that coats every single ingredient. There are several fantastic brands of soy ‘meat’ strips on the market, so feel free to experiment to find your personal favorite. Ready in under 30 minutes, this is a dish you’ll come back to again and again.
Ingredients
• Zesty Orange-Ginger Dressing
• 1/4 cup / 60 ml soy sauce
• 1/4 cup / 60 ml vegetable oil
• 3 tablespoons / 45 ml sesame oil
• Zest of 1 orange, finely grated
• Juice of 1 orange, about 1/4 cup / 60 ml
• 2 tablespoons / 30 g sugar, or to taste
• 1 to 2 teaspoons / 5 to 10 ml crushed red pepper
• 2 teaspoons / 10 g minced fresh ginger
• Vibrant Stir-Fry
• 2 tablespoons / 30 ml vegetable oil, divided
• 1/4 pound / 115 g snow peas
• 2 6-ounce / 170 g packages plant-based steak strips, for a total of 12 ounces / 340 g
• 2 cups / 50 g bok choy leaves, torn into pieces
• 4 to 6 mustard green leaves, torn into pieces
• 1 bunch scallions, trimmed and cut into 1-inch / 2.5 cm pieces
• 1 cup / 40 g crumbled chow mein noodles
• 3 to 4 red chiles, sliced on the diagonal for garnish
• Fresh cilantro leaves for garnish
Instructions
1. First, prepare the dressing. In a small bowl, whisk together the soy sauce, vegetable oil, sesame oil, orange zest, orange juice, sugar, crushed red pepper, and minced ginger. Stir well until the sugar is completely dissolved. Set aside.
2. Heat a wok or a large skillet over medium-high heat. Once hot, add 1 tablespoon of vegetable oil. Carefully add the snow peas and stir-fry for 30 seconds, drizzling 1 teaspoon of the prepared dressing over them as they cook. Transfer the crisp snow peas to a large serving bowl.
3. Return the wok to the heat and add the remaining 1 tablespoon of oil. Add the plant-based steak strips and stir-fry for 30 seconds to get a nice sear. Pour in 1 tablespoon of the dressing and continue to stir-fry for another 30 seconds. Transfer the seasoned strips to the bowl with the snow peas.
4. To the large bowl, add the torn bok choy, mustard greens, scallions, and crumbled chow mein noodles. Pour over enough of the remaining dressing to generously coat all the . Toss everything together until well combined.
5. Garnish your beautiful stir-fry with fresh sliced red chiles and cilantro leaves. Serve immediately and enjoy!
Nutritional Information
• Nutritional Facts
• Serves 4 to 6
• Calories per serving (approximate): 450-550 kcal
• High in Plant-Based Protein
• Excellent source of Vitamin C from the bok choy and orange juice.
• Contains healthy fats from sesame and vegetable oils.
Pro Tips
• Pro-Tips for the Perfect Stir-Fry
• Ensure your wok or skillet is screaming hot before adding the oil. This creates a quick sear that locks in flavor and keeps vegetables crisp.
• Don’t overcrowd the pan. Cook in batches as instructed to maintain high heat and prevent everything from steaming instead of frying.
• The dressing can be made up to 3 days in advance and stored in an airtight container in the refrigerator. Just give it a good shake before using.
• Feel free to swap the greens! Baby spinach, napa cabbage, or sliced bell peppers would also be delicious additions to this stir-fry.
FAQ
Q: What can I use instead of plant-based steak strips
A: This recipe is very flexible. If you can’t find plant-based steak strips, you can easily substitute them with an equal amount of pressed and cubed extra-firm tofu, seitan, or even hearty mushrooms like portobello or shiitake for a delicious alternative.
Q: How can I make this stir fry gluten-free
A: To make this recipe gluten-free, simply swap the regular soy sauce for tamari or a certified gluten-free soy sauce. You should also ensure your brand of plant-based steak strips and crumbled chow mein noodles are certified gluten-free.
Q: Is this spicy orange ginger stir fry vegan
A: Yes, this recipe is naturally vegan as written. Just be sure to double-check the ingredients on your specific brand of plant-based steak strips and chow mein noodles to confirm they do not contain any animal-derived products like egg or dairy.
Q: Can I meal prep this vegetarian stir fry
A: Absolutely. For the best texture, store the cooked ‘steak’ and snow peas separately from the fresh greens, chow mein noodles, and dressing. Combine everything just before serving to keep the greens and noodles crisp. The dressing can be made up to 3 days in advance and stored in the fridge.
