July 22, 2022
Vegan Mongolian Beef
This vegan Mongolian Beef is the perfect quick and easy recipe that the whole family is sure to love! Seasoned imitation beef slices are stir-fried with a delectable sweet and savory sauce until juicy and tender. Serve over rice or chewy noodles for a restaurant-worthy meal!
mongolian beef
If you’re looking for a flavorful and easy restaurant-worthy meal that you can make in the comfort of your own home, look no further! This vegan Mongolian Beef hits all the spots of this delicious take-out dish:
✔️Savory
✔️Sweet
✔️Packed with flavor
Grab a drink and let’s get to making the best Vegan Mongolian Beef!
what is Mongolian Beef?
Contrary to its name, Mongolian Beef didn’t originate in Mongolia. According to Mashed, it got its name from Mongolian barbecue restaurants in Taiwan, where restaurateur Wu Zhaonan invented the concept of choosing your own meats, vegetables, and sauces and having them stir-fried together. This concept became a huge hit with diners who enjoyed being able to interact and create their meals. The ingredients in Mongolian beef were one of the popular combinations often cooked up at these restaurants.
what you need to make vegan Mongolian Beef
I love this recipe because it goes to show that just a handful of ingredients can make some of the most delicious dishes! Here’s everything you need to make it:
- Imitation beef slices: This is the brand I buy on Amazon and similar to TVP or soy curls, all you have to do is rehydrate them and they’re good to go! They are delicious and work well in SO MANY DISHES! Also check your local asian markets for imitation beef. Another accessible brand are these Gardein Plant Based B’ef Strips. If you can’t find either, feel free to sub for any of your favorite brand of beef strips, or you could use soy chunks or soy curls. Please note if you use an alternative, cooking times and methods will vary.
- Soy sauce: dark soy sauce and low-sodium
- Cornstarch
- Vegetable oil
- Green onions
- Thai red chilies: this is optional as Mongolian Beef isn’t traditionally spicy
- Garlic
- Ginger
- Vegan beef broth: I find the brands Edward & Sons (cubes) and Better Than Bouillon (paste) are most readily available. Also check your local Asian markets! To make a broth, simply add the bouillon base or cube dissolved in water. For the base bouillon, it’s a 1:1 ratio (1 teaspoon base mixed with 1 cup of water makes 1 cup of broth); for the cube bouillon, it’s a 1:2 ratio (1 bouillon cube mixed with 2 cups of water makes 2 cups of broth). If you’re unable to find vegan beef broth, you can sub for vegetable broth.
- Coconut sugar: vegan-friendly brown sugar works, too!
- Toasted sesame seeds
how to make vegan Mongolian beef
This recipe is not only delicious, but it’s quick and simple! All you need is about 30 minutes and you’ve got takeout at home – MADE BY YOU! Here’s how to make it:
1. Toss:
Place the rehydrated imitation beef slices, dark soy sauce, and cornstarch in a large bowl and mix well to ensure the slices are fully coated.
2. stir-fry:
Heat the oil in a large wok or sauté pan. Add the imitation beef slices and stir-fry until heated slightly crisp around the edges. Add the green onion, Thai chilies (if using), garlic and ginger and continue to stir-fry until the green onion is tender and the garlic is fragrant.
3. stir and simmer:
Combine cornstarch with water in a bowl, and whisk until a cornstarch slurry is formed. Add the low-sodium soy sauce, broth, and coconut sugar. Give it another good whisk and add the sauce to the wok. Reduce the heat to medium and continue to cook, stirring often, until the sauce thickens and reduces a bit.
4. Enjoy
Garnish with toasted sesame seeds and serve immediately with white rice or noodles and enjoy!
more takeout dishes to make at home
- Salt and Pepper Mushrooms
- Orange Glazed Meatballs with Garlic Fried Rice
- Garlic Peppered Cauliflower
- Crabless Rangoon
- Cheesy Gochujang Noodles
Better than takeout vegan Mongolian Beef!
I hope you love my this Vegan Mongolian Beef as much as I do! If you try this dish and enjoy it, I wanna know! Snap a photo, take a video, or make a story and post it to Instagram or TikTok, and tag me at @eat_figs_not_pigs and #EatFigsNotPigs. I love seeing your recreations of my recipes!
Til next time, friends! XO!
Vegan Mongolian Beef
Ingredients
- • 200 grams imitation beef slices rehydrated according to package direction
- • 2 tablespoons dark soy sauce
- • 4 tablespoons cornstarch divided
- • 2 tablespoons vegetable oil
- • 1 bunch green onions cut into 1”-inch pieces
- • 5-10 Thai red chilies optional
- • 12 cloves minced garlic
- • 1 tablespoon minced ginger
- • ½ cup low-sodium soy sauce
- • ½ cup vegan beef broth
- • ¼ cup coconut sugar
- • Toasted sesame seeds for garnish
Instructions
- Place the rehydrated imitation beef slices, dark soy sauce, and 2 tablespoons cornstarch in a large bowl and mix well to ensure the slices are fully coated.
- Heat the oil in a large wok or sauté pan over medium-high heat. Once the oil is hot, add the imitation beef slices and stir-fry until heated through and slightly crisp around the edges, 8 to 10 minutes. Next, add the green onion, Thai chilies (if using), garlic and ginger and continue to stir-fry until the green onion is tender and the garlic is fragrant, 2 to 3 more minutes.
- Meanwhile, combine the remaining 2 tablespoons of cornstarch with 2 tablespoons of water in a bowl, and whisk until a cornstarch slurry is formed. To the bowl, add the low-sodium soy sauce, broth, and coconut sugar. Give it another good whisk and add the sauce to the wok.
- Reduce the heat to medium and continue to simmer, stirring often, until the sauce thickens and reduces a bit, 3 to 4 minutes.
- Garnish with toasted sesame seeds and serve immediately with white rice or noodles and enjoy!
Notes
