Mongolian Beefless Beef Vegetarian
Experience the bold, savory flavors of your favorite takeout dish with a plant-based twist in this Mongolian Beefless Beef Vegetarian recipe. Made with crispy, golden plant-based beef strips coated in a glossy, sweet-and-salty soy sauce infused with garlic, ginger, and a touch of spice from red chili flakes, this dish is a thrilling combination of flavor and texture. Ready in just 30 minutes, it’s the perfect quick and satisfying dinner option for vegetarians or anyone seeking a meat-free alternative to traditional Mongolian beef. Served over a bed of fluffy white or nutty brown rice and garnished with fresh green onions, this recipe delivers restaurant-quality flavor right in the comfort of your kitchen. Perfect for vegetarian meal prep, weeknight dinners, or impressing guests with a modern Asian-inspired dish!
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Recipe Information
Ingredients
- 300 grams Plant-based beef strips
- 3 tablespoons Cornstarch
- 3 tablespoons Vegetable oil
- 4 cloves Garlic, minced
- 1 teaspoon Fresh ginger, minced
- 0.33 cup Soy sauce
- 0.25 cup Brown sugar
- 0.25 cup Water
- 0.25 teaspoon Red chili flakes
- 3 stalks Green onions, sliced
- 2 cups Cooked white or brown rice (for serving)
Instructions
Place the plant-based beef strips in a large mixing bowl and toss them with the cornstarch until evenly coated.
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the coated plant-based beef strips and stir-fry for 3-4 minutes until crispy and golden. Remove from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Lower the heat to medium and sauté the minced garlic and ginger for 1-2 minutes, until fragrant but not burnt.
In a small bowl, mix together the soy sauce, brown sugar, water, and red chili flakes. Pour this mixture into the skillet with the garlic and ginger. Bring it to a simmer and cook for 2-3 minutes, stirring, until the sauce starts to thicken slightly.
Return the crispy plant-based beef strips to the skillet and toss them in the sauce until well coated. Cook for an additional 2-3 minutes, allowing the flavors to meld together.
Remove the skillet from heat and garnish the Mongolian beefless beef with sliced green onions.
Serve hot over a bed of cooked white or brown rice.
Nutrition Facts
Calories |
1768 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.8 g | 91% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 25.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4268 mg | 186% | |
| Total Carbohydrate | 197.8 g | 72% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 40.2 g | ||
| Protein | 80.2 g | 160% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 304 mg | 23% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 1565 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
