Vegan Mongolian Beef
Discover how to make a simple, flavorful Vegan Mongolian Beef recipe with bold umami flavors. Perfect for weeknight dinners or special occasions.
Ingredients
For the Vegan Protein:
- 2 cups soy curls or 12 oz seitan or firm tofu, cubed
- 1 tablespoon soy sauce for marinating
- 1 tablespoon cooking oil e.g., sesame or vegetable oil
For the Mongolian Sauce:
- 1/4 cup soy sauce
- 2 tablespoons hoisin sauce
- 2 tablespoons brown sugar
- 1 teaspoon fresh garlic minced
- 1 teaspoon fresh ginger minced
- 1 tablespoon cornstarch
- 2 tablespoons water for cornstarch slurry
For Garnish:
- 2 green onions sliced
- 1 tablespoon sesame seeds
Serving Suggestions:
- 2 cups cooked jasmine rice or stir-fried noodles
- Optional steamed broccoli snap peas, or bok choy
Instructions
- If using soy curls, soak them in warm water for 10 minutes, then squeeze out excess moisture. For tofu or seitan, slice into thin strips.
- Marinate the protein with 1 tablespoon of soy sauce while preparing other ingredients.
- In a small bowl, whisk together soy sauce, hoisin sauce, brown sugar, minced garlic, and ginger.
- In a separate cup, mix cornstarch and water to form a slurry, then combine with the sauce mixture.
- Warm up a big wok or skillet over medium-high heat. Add oil and cook the protein until golden and slightly crispy, about 5-7 minutes. Remove and set aside.
- In the same wok, pour the prepared sauce and cook over medium heat until it starts to thicken, about 2-3 minutes.
- Add the cooked protein back into the wok and toss until fully coated in the sauce. Let it simmer for another 2 minutes.
- Garnish with green onions and sesame seeds. Serve hot over rice or noodles.
Notes
- Protein Options: Soy curls work best for a chewy texture, but tofu and seitan are great alternatives. Adjust cooking time slightly based on your choice.
- Adjusting Sweetness: If you prefer less sweetness, reduce the amount of brown sugar or add a splash of rice vinegar for balance.
- Storage: You can store any leftovers in a sealed container in the fridge for up to three days. To keep that great texture, reheat them in a skillet.