VEGAN MONGOLIAN BEEF RECIPE
Pan-fried
to a crisp and drenched in a sweet, savory, sticky sauce, this vegan Mongolian
beef is better than takeout, and just about as easy.
Prep
Time : 5 mins
Cook
Time : 15 mins
Total
Time : 20 mins
Servings : 2-3
Calories
344 kcal
INGREDIENTS
For the Sauce
·
2
tbsp. soy sauce
· 2
tbsp. granulated sugar, turbinado, coconut or organic brown sugar all work
·
1/4
cup water
·
2
tbsp. chilled water
·
1
tsp. cornstarch
For the Stir-Fry
·
1-8
oz. package seitan strips, or make your own
·
2
tbsp. cornstarch
·
2
tbsp. vegetable oil
·
2
garlic cloves, minced
·
1
tsp. freshly grated ginger
·
2-3
dried chili peppers, halved (optional)
·
2
scallions, cut into 1 inch pieces
For Serving
·
Cooked
rice or rice noodles
INSTRUCTIONS
1.
Make
the sauce by stirring soy sauce, sugar and 1/4 cup of water or broth together
in a small bowl. Stir cornstarch and chilled water together in a small cup. Set
aside.
2. Drain
the seitan and discard liquid. Place cornstarch into a medium bowl and add
seitan strips. Toss to coat.
3. Coat
the bottom of a large skillet with oil and place over medium-high heat. Add
seitan in as even a layer as possible. Cook until strips are browned and crisp
on bottoms, about 4-5 minutes. Flip and cook 4-5 minutes more, until strips are
crispy on opposite sides. Remove seitan from skillet and transfer to a
paper-towel lined plate.
4. Lower
heat to medium. Add garlic, ginger and dried chilies, if using, to skillet.
Sauté 2 minutes, until very fragrant and chilies begin to darken a bit. Return
seitan to skillet with sauce, cornstarch mixture and scallions. Flip a few
times to coat, and cook just until sauce becomes very thick, about 2 minutes.
5.
Divide
noodles or rice onto plates and top with seitan. Serve immediately.
NOTES
· Options!
Because I know this blog sees vegans that follow all kinds of eating
patterns:br]If you avoid gluten, sub gluten-free tamari for the soy sauce, and
some cubed pan-fried tofu cooked according to [this method.
· If
you want to reduce or cut down on the oil, you can do that, but I'd suggest
skipping the cornstarch and simply pan-searing the seitan. If you're using no
oil whatsoever, stir the garlic and ginger right into the sauce, so they don't
burn. Maple syrup or agave can be used in place of granulated sugar, though the
flavor will be a bit milder and the sauce might not thicken up quite as much.
Recipe
from connoisseurusveg.com
Delicious Food Recipes
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