Every now and then I crave something a little spicy, salty, and yummy! Often the kind of food you order at a Chinese restaurant but this time without any msg and not too much oil.
I happen to have a bag of soy chunks that I had forgotten about… So it is time to make Mongolian veggie beef! What is great about this recipe is that you can not only serve it over rice, add it to your favorite vegetable stir-fry, it also will make pretty killer soft tacos, lettuce bundles, and much more. It keeps well refrigerated and can be frozen for months.
Since we like cows and don’t eat them, you will be happy to know that there are a number of good alternatives that deliver both on the texture and flavor. All come in a dry form. In a previous article, The many faces of tofu, I covered different types of soy products that can be used as a meat replacement.
One of them is textured vegetable protein and it comes in different forms: flakes (great for sloppy Joes), small granules, chunks, and slices. Both chunks and slices really mimic beef well. You can also use soy curls. And if you don’t eat soy products, you can use wheat meat. All can be purchased in Asian and health food stores. They are affordable and will keep for a long time.
All need to be rehydrated and seasoned. 1 cup of dried TVP or wheat protein usually yields about 2 cups because of the expansion.
The key with this dish is to dust the veggie meat with either cornstarch or arrowroot and crisp it first. You don’t have to deep fry it, a little oil will do the trick, or you can airfry it. Then add the marinade to get the incredible texture we all so love.
Vegan Mongolian Beef and Broccoli
- 1 cup TVP or wheat meat chunks or slices
- 2 cups hot water
- 2 Tbsp cornstarch or arrowroot
- 1/3 cup soy sauce (low salt or regular)
- 2 Tbsp brown sugar
- 2-3 cloves garlic minced
- 1 chunk fresh ginger
- 1 tsp chili flakes or paste
- 2 Tbsp white or black sesame seeds
- 2-3 cups broccoli
- 1 cup mushrooms sliced
- 3-4 green onions
Rehydrate the mock meat
- Pour hot water over the dry veggie meat to rehydrate it. Set aside for 10 minutes.
Prepare the marinade
- In a medium pan, heat up the ginger and garlic in a little oil.
- Add the soy sauce, chili flakes and brown sugar and simmer for a few minutes until the sugar is dissolved.
Prepare the vegetables
- Cut the broccoli into small chunks and slice the mushrooms.
- Use some of the marinade to season the vegetables as it quickly cooks for 2-3 minutes on medium heat. You want to keep them crisp.
Crisp the mock meat
- Once the mock meat has been rehydrated, drain it well. Remove as much liquid as possible.
- Add the starch (cornstarch or arrowroot) in a small ziploc bag. Add the mock meat a few pieces at a time and shake the bag to make sure that all pieces are well coated.
- Heat up a few tablespoons and crips the mock meat making sure that the pieces are not crowded so that they crisp on all sides.
- Place the crisp mock meat on a paper towel to absorb some of the oil if you used a lot or skip it if you airfried them.
- Add the marinade on the crisp mock meat and cook until it thickens and
- You can place the Mongolian faux beef over rice and add the broccoli on the side or mix the meat with the broccoli and mushrooms.
- Top the beef and vegetables with sesame seeds and some of the green onions.
- Serve immediately!