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
- 150 g 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!
Tried this recipe?Let us know how it was!