If you’ve ever craved the bold, irresistible flavors of classic Mongolian beef but want to keep things completely plant-based, then this Vegan Mongolian Beef Recipe is going to be your new best friend. Crisp seitan strips soak up a beautifully balanced sauce that’s sweet, savory, and just the right amount of spicy, delivering all the excitement of the traditional dish without any animal products. This recipe is not only amazingly satisfying but also straightforward enough to whip up on a weeknight or impress at your next dinner gathering. Trust me, this dish hits every flavor note and texture punch you’re dreaming of.

Ingredients You’ll Need

The image shows a black cast-iron pan filled with many small, irregular pieces of golden-brown cooked food that have a crispy texture. The pieces vary slightly in size and shape, with some showing a darker brown color at the edges, indicating they are well cooked. There is light steam rising from the pan, suggesting the food is hot. The pan sits on a black surface, and a soft, light gray cloth is partially visible in the background on a white marbled texture. The photo is bright and focused on the food in the pan. photo taken with an iphone --ar 4:5 --v 7

What makes this dish really shine is how simple yet perfectly chosen the ingredients are. Each element plays a starring role in building that sensational taste and texture, from the chewy seitan that mimics beef’s hearty bite, to the zingy garlic and ginger that add warmth and depth.

Seitan strips (8 ounces/226 grams): The star of the dish, seitan has a meaty texture perfect for absorbing sauce.
Cornstarch (4 tablespoons, divided): Helps to give the seitan a crispy coating and thickens the sauce beautifully.
Vegetable oil (2 tablespoons): For that golden, crunchy seitan exterior.
Garlic cloves (2, minced): Adds pungent, aromatic flavor that makes the sauce pop.
Fresh ginger (1 teaspoon, grated): Brings warmth and a subtle spicy kick to the dish.
Dried chile peppers (3 or 4, halved, optional): For those who love a touch of heat layered into the dish—adjust to taste!
Scallions (2, cut into 1-inch pieces): Adds fresh color and mild oniony brightness.
Cold water (¼ cup): Combined with cornstarch to create a smooth, thickening slurry for the sauce.
Soy sauce (3 tablespoons): The salty foundation of the sauce, deepening the savory umami profile.
Organic brown sugar (3 tablespoons): Sweetens and balances the salty, spicy elements for the perfect sauce.

How to Make Vegan Mongolian Beef Recipe

Step 1: Prepare the Sauce

Start by mixing the cold water and cornstarch in a small bowl until the cornstarch dissolves completely—this slurry is key for that luscious, clingy sauce. Then stir in the soy sauce and brown sugar, creating a perfect blend of sweet and salty flavors that will bring this dish to life. Set the sauce aside while you get the seitan ready.

Step 2: Coat the Seitan

Take your seitan strips and gently toss them in 2 tablespoons of cornstarch. This extra step ensures your seitan gets that fantastic crispiness when fried, mimicking the satisfying texture you love in classic beef dishes.

Step 3: Fry the Seitan

Heat the vegetable oil in a large skillet over medium-high heat. Arrange the seitan strips in a single even layer in the pan, and let them cook undisturbed for 4 to 5 minutes until the bottoms turn golden brown and crispy. Flip them and repeat on the other side. This process creates a delightful crunchy exterior while keeping the inside tender.

Step 4: Sauté Aromatics

Once the seitan is cooked to perfection, remove it from the skillet and reduce the heat to medium. Add minced garlic, grated ginger, and the optional dried chile peppers to the same skillet. Stir constantly for about 1 minute until everything is fragrant and the chilies start to darken slightly, infusing the oil with their spicy goodness.

Step 5: Combine Seitan and Sauce

Return the crispy seitan strips to the skillet and pour the prepared sauce over the top. Stir well to coat every piece, then cook for 1 to 2 minutes until the sauce thickens and clings to the seitan, creating that glossy, irresistible glaze.

Step 6: Add Scallions and Finish

Lastly, toss in the scallions, stirring them through the seitan and sauce mixture for a burst of fresh green color and a mild sharpness. When everything is hot and perfectly coated, your Vegan Mongolian Beef Recipe is ready to be enjoyed.

How to Serve Vegan Mongolian Beef Recipe

The dish shows many shiny, dark brown strips of cooked meat mixed with bright green slices of spring onions and whole dried red chili peppers scattered on top. The food is served on a white round plate placed on a white marbled surface. Behind the plate, there is a wooden bowl filled with white rice and a pair of chopsticks lying next to it, all set on the same surface. The colors are warm and inviting, with a glossy texture on the meat pieces and a fresh look on the vegetables. photo taken with an iphone --ar 4:5 --v 7

Garnishes

While scallions add a wonderful fresh note, feel free to sprinkle some toasted sesame seeds or chopped cilantro on top for extra visual appeal and texture. A squeeze of lime juice can also brighten the sweet-savory intensity if you like a touch of acidity.

Side Dishes

This dish pairs beautifully with steamed white or brown rice to soak up all that amazing sauce. You can also serve it over rice noodles or even alongside some sautéed vegetables like snap peas, broccoli, or bok choy to add crunch and balance.

Creative Ways to Present

For a fun twist, try serving your Vegan Mongolian Beef Recipe in lettuce cups for a fresh handheld option. Or pile it atop a bed of cauliflower rice to keep things light and veggie-packed without sacrificing any flavor. Either way, presentation is all about making this dish as irresistible as it tastes!

Make Ahead and Storage

Storing Leftovers

This recipe keeps really well in an airtight container in the fridge for up to 3 days. The seitan maintains its texture nicely, though the sauce might thicken — just add a splash of water when reheating to loosen it back up.

Freezing

You can freeze leftover Vegan Mongolian Beef Recipe for up to 2 months. To preserve optimal texture, freeze the seitan and sauce together in a freezer-safe container, and thaw overnight in the fridge before reheating gently on the stovetop.

Reheating

Reheat gently over medium heat in a skillet, stirring frequently to prevent sticking. If the sauce is too thick, add a little water or vegetable broth to bring it back to a saucy consistency. Avoid microwaving if possible for the best texture.

FAQs

Can I make this dish gluten-free?

Since seitan is made from wheat gluten, this recipe is not gluten-free. However, you can experiment with substituting sliced king oyster mushrooms or firm tofu coated in cornstarch for a similar texture with a gluten-free approach.

How spicy is this Vegan Mongolian Beef Recipe?

The dish has a mild to moderate heat depending on how many dried chile peppers you use and whether you remove their seeds. Feel free to adjust the amount to suit your personal spice preference.

Can I use another plant-based protein instead of seitan?

Yes! Firm tofu or tempeh can work well if you press and cut them into strips, then coat and cook similarly. The texture will differ but still deliver great results.

Is this recipe suitable for meal prepping?

Absolutely! This recipe stores and reheats wonderfully, making it perfect for packing lunches or quick dinners throughout the week.

What kind of soy sauce is best?

A good quality naturally brewed soy sauce or tamari works best for rich flavor. Low sodium versions are fine if you want to control the saltiness.

Final Thoughts

This Vegan Mongolian Beef Recipe is one of those dishes that proves comfort food can be wholly plant-based without any compromise on flavor or satisfaction. Crispy seitan drenched in that perfectly balanced sauce creates an experience that’s better than many takeout options. I can’t wait for you to try it out and see just how easy and delicious vegan cooking can be. Grab your ingredients and get ready to fall in love with a new favorite dinner!