Rehydrate the soy curls. Add your soy curls to a large bowl. Add 3.5-4 cups boiling water to the soy curls. They’ll plump as they rehydrate, so make sure to cover them well. Cover the bowl and allow it to sit for about 15 minutes. 

Make the sauce: While the soy curls rehydrate, make the sauce by adding all the ingredients to a small mixing bowl and whisking until totally combined. Set aside until ready to use.

Finish prepping the soy curls: Strain and squeeze excess liquid from the soy curls. Wipe the bowl dry and return the soy curls to the bowl. Sift the corn starch over the soy curls and coat well.

Blanch the veggies: Heat a large saute pan or wok on high and add 1 cup water and the broccoli, peppers, and onions. Cover and cook for 5 minutes to blanch and soften the veg just a bit. Strain and set aside.

Cook the soy curl beef: Return the pan to high heat and add the oil. When hot, add the coated soy curls and the 1.5-2 Tbsp of Gravy Master and cook for about 5 minutes, stirring occasionally. You want to get a nice crisp to the soy curls.Bring it all together: Add the veggies back to the pan, give the sauce another good stir, and pour it over the contents of the wok evenly. Stir well, turn the heat to medium, and cook for 2-3 minutes while the sauce thickens.

To serve / store: Serve hot with rice or noodles and topped with sesame seeds and/or sliced green onion. Store up to 5 days in the refrigerator or up to 3 months in the freezer.