Vegan Mongolian Beef
This recipe for vegan Mongolian Beef is so much like the original Chinese classic. It uses soy curls for beef, and has the same sweet and savory sticky sauce. A delicious recipe that can be made in 20 minutes!
Servings: 2
Ingredients
- 200 grams soy curls rehydrated
- 2 1/2 tbsp potato starch can be subbed with cornstarch
- 2 tbsp cooking oil
- 1/2 cup garlic scapes roughly chopped
For the sauce
- 2 tbsp brown sugar
- 3 tbsp low-sodium soy sauce
- 1 tbsp Mirin can be subbed with 1 tbsp of white wine plus 1/4 tbsp brown sugar
- 1 tsp ginger grated
- 2 tsp garlic grated
- 2 1/2 tbsp water
For garnish
- sesame seeds
- green onions
Instructions
Make the sauce
- Add all the ingredients for the sauce to a bowl and mix well. Set aside.
Make the soy curls
- Toss soy curls in potato starch to coat evenly.
- Heat oil in a frying pan over medium-high heat, and add the soy curls and garlic scapes. Cook the soy curls for 1~2 minutes on each side, until browned and crispy.
- Lower the heat and add the sauce to the pan. Cook on medium-low heat until the sauce thickens.
- Sprinkle sesame seeds and green onions (optional), and serve with rice. Enjoy!
