Description
This Vegan Mongolian ‘Beef’ recipe features crispy pan-fried seitan strips drenched in a sweet and savory sauce, delivering a delicious plant-based version of the classic takeout favorite. Perfectly paired with rice or noodles, this easy stir-fry is a flavorful and satisfying vegan entrée that’s better than takeout and can be made in under 30 minutes.
Ingredients
For the Sauce
- ¼ cup cold water
- 1 teaspoon cornstarch
- 3 tablespoons soy sauce
- 3 tablespoons organic brown sugar
For the Stir-Fry
- 1 (8 ounce/226 gram) package seitan strips
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil
- 2 garlic cloves, minced
- 1 teaspoon freshly grated ginger
- 3 or 4 dried chile peppers, halved (optional)
- 2 scallions, cut into 1 inch pieces
For Serving
- Cooked rice or rice noodles
Instructions
- Make the Sauce: In a small bowl, stir the cold water and cornstarch until the cornstarch is completely dissolved. Then mix in the soy sauce and brown sugar. Set the sauce mixture aside to thicken later during cooking.
- Prepare the Seitan: Place the cornstarch in a medium bowl and add the seitan strips. Gently stir to evenly coat the seitan with cornstarch, which will help achieve a crispy texture when cooked.
- Pan-Fry the Seitan: Heat vegetable oil in a large skillet over medium-high heat. Add the seitan strips in a single layer and cook undisturbed for 4 to 5 minutes until browned and crisp on the bottom. Flip the strips and cook another 4 to 5 minutes until crispy on the other side as well. Remove the seitan from the skillet and place on a plate.
- Sauté Aromatics: Reduce heat to medium. Add minced garlic, freshly grated ginger, and halved dried chile peppers (if using) to the skillet. Stir constantly and cook for about 1 minute until fragrant and the chilies darken slightly.
- Combine and Thicken Sauce: Return the crispy seitan to the skillet and pour the prepared sauce over it. Stir well to coat the seitan strips and cook for 1 to 2 minutes until the sauce thickens and clings to the seitan.
- Add Scallions and Serve: Stir in the cut scallions, mix everything thoroughly, then remove the skillet from the heat. Divide the seitan onto plates and serve hot with cooked rice or rice noodles.
Notes
- To reduce the heat from dried chilies, shake out the seeds before adding them to the dish.
- Nutrition information does not include rice or noodles served with the dish.
