Heat olive oil in a wok over medium-high heat.
Add garlic and ginger, sauté until fragrant (about 30 seconds).
Toss in the plant-based beef and stir-fry for 3–4 minutes until slightly crisp.
Add broccoli, carrots, peppers, and snow peas.
Cook for 5–6 minutes, stirring frequently until veggies are tender but still vibrant.
In a small bowl, whisk soy sauce, rice vinegar, maple syrup, water, and cornstarch.
Pour sauce into the wok and stir until it thickens and coats everything beautifully.
Drizzle with sesame oil for that glorious glossy finish.
Remove from heat, sprinkle sesame seeds and chopped green onions on top.
Serve hot over steamed rice or noodles — and accept your inner chef energy.
