Vegan Mongolian Beef
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Mongolian Beef is a staple here in the US, and the good news is that we can make it totally vegan and enjoy all the Sweet and Salty goodness of the original!
I used to work right next to a P.F. Chang’s and I would get either the Mongolian Beef or the Lettuce Wraps at least once every other week. I used to think that Mongolian Beef came from Mongolia (wild idea right?) but in doing research for this recipe I found out it actually comes from Taiwan! But Mongolian Beef is ubiquitous in the US, and in LA, so I have eaten plenty, and I can say that I enjoy this dish just as much if not more!
And this dish is super easy and quick to put together too! The main thing we need to discuss is the beef!
the vegan beef
In this specific recipe I used the Plant Basics Strips, you can find them HERE. I really dig them, they are easy to use. You simply need to rehydrate them and they are good to go! I have a full video with a breakdown below.
That being said, as with most things vegan beef, there are a lot of options. You can use Soy Curls like I did in my Broccoli Beef recipe. Tofu or Impossible Meat is another great option, like I did in my Vegan Gyros recipe. You can use Mushrooms like I did in my Mushroom Fajitas recipe. Or you can use Seitan, or any vegan meat that you like! The main star of the show is the sauce in my opinion!
Ingredients
- Vegan Protein – Like I said above, any vegan beef alternative will work! You just need about 1 pound of it for the sauce.
- Beef Sauce – The sauce is mostly soy sauce, water and brown sugar. It’s equally sweet and salty and I love it! We’ll then spice it up with some rice vinegar, sambal or chili garlic sauce, and nutritional yeast. Cornstarch will help us get it nice and thick so it clings to the meat!
- Veggies – The veggies are pretty simple in this dish. But you do NEED to include the dynamic duo of garlic and ginger however! And the green onions / scallions do pair very well with the beef. I also added some red peppers for a little kick, but they are optional.
Storage
You can store this in the fridge for 3-5 days. It’s great for leftovers! Just reheat it in the microwave or on the stovetop. You might need to add a little water to loosen it up. But I’ve been living off this stuff for the past few days and loving it!
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Vegan Mongolian Beef
Ingredients
- 8 Green onions
- 2 Tbsp minced ginger
- 4 cloves garlic (minced)
- 2-3 red jalapenos (cut into strips, optional)
Vegan Beef
- 150g dried soy or pea protein strips or 1 lb of vegan "meat" (I have more info in the blog post!)
- 3 - 4 cups vegan beef broth or veggie broth (or water)
- 2 Tbsp Gravy Master (optional for color)
Beef Sauce
- 1/2 cup soy sauce
- 1/2 cup water
- 1/2 cup packed brown sugar
- 1 Tbsp rice vinegar
- 1 Tbsp sambal
- 1 Tbsp nutritional yeast
- 1 Tbsp neutral oil
- 2 tsp cornstarch
- 1 tsp sesame oil (to finish)
Instructions
- There's a lot of ways to make the beef. You can use dehydrated soy strips like the Plant Basics or Soy Curls that I use. You can use Tofu, Mushrooms, whatever you want! You'll just need about 1 pound of vegan meat. If rehydrating strips you'll need about 3 - 4 cups of vegan beef broth or veggie broth.
- To make the beef sauce, simply combine everything in a bowl and whisk thoroughly.
- Slice the green part of the green onions into 2 inch sections. You can reserve the whites for another dish, or you can slice them up and toss them in with the jalapenos in the next step.
- To a wok a large skillet, add some oil over medium high heat. If using peppers cook them for a few minutes until slightly softened and browned.
- Add in the minced ginger and garlic and cook for 1 minute, making sure you don't burn the garlic.
- Add in the sauce and heat to thicken. About 3 minutes. Once it's bubbling and thick enough that you can run a wooden spoon through it and it leaves a clear path, add in the vegan beef. Stir to coat the beef in the sauce.
- Add in the green onions and cook for 1 minute, don't over cook them, they should still have a bit of a crunch to them. Add a splash of sesame oil and remove from heat.
- Serve immediately over cooked rice or with some noodles!
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Delicious! A triumph! My husband and I love this recipe. We add broccoli to it, as well, and it works great!
Nice, I need to make this again soon!
hi, if I use the soy curls do I prepare the the exact way your prepared the strip vegan meat for this recipe?
(as far as you rehydraring them in the skillet and so on)