Vegetarian Mongolian Beef
Transform your favorite takeout into a plant-based delight with this irresistible Vegetarian Mongolian Beef recipe! Made with tender soy curls, this dish is infused with the bold, savory-sweet flavors of a ginger-garlic soy sauce glaze and finished with a touch of heat from red pepper flakes. With just 15 minutes of prep time, you’ll have a flavorful, protein-packed meal that’s ready in under 40 minutes. Perfectly served over a bed of fluffy white or brown rice, and garnished with sesame seeds and fresh cilantro, this vegan twist on the classic Mongolian Beef is as hearty as it is satisfying. Whether you're catering to a plant-based lifestyle or simply looking to incorporate more meatless meals, this dish promises to deliver indulgent flavors without compromise! Keywords: Vegetarian Mongolian Beef, soy curls recipe, vegan takeout recipes, plant-based Asian cuisine, meatless Mongolian beef.
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Recipe Information
Ingredients
- 4 cups soy curls
- 0.5 cup low-sodium soy sauce
- 0.5 cup brown sugar
- 2 tablespoons cornstarch
- 1 cup water
- 3 tablespoons vegetable oil
- 1 tablespoon fresh ginger, minced
- 4 cloves garlic, minced
- 4 stalks scallions, chopped
- 0.5 teaspoon red pepper flakes
- 3 cups white or brown rice, cooked
- 1 tablespoon sesame seeds
- 2 tablespoons fresh cilantro, chopped
Instructions
Begin by rehydrating the soy curls. Place them in a large bowl and cover with warm water. Allow them to soak for about 10 minutes or until softened.
Once the soy curls are rehydrated, drain and gently squeeze out excess water. Set aside.
In a small bowl, whisk together the soy sauce, brown sugar, and water. Set aside.
In another small bowl, dissolve the cornstarch with 2 tablespoons of water to create a slurry. Set aside.
Heat 2 tablespoons of the vegetable oil in a large non-stick skillet or wok over medium-high heat.
Add the ginger and garlic to the skillet and stir-fry for about 30 seconds until fragrant.
Add the drained soy curls to the skillet, spreading them out to ensure even cooking. Allow them to cook for about 5-6 minutes, stirring occasionally, until they start to turn golden brown on the edges.
Pour the soy sauce and brown sugar mixture over the soy curls. Stir to combine and bring the mixture to a simmer.
Stir in the cornstarch slurry and continue to cook, stirring constantly, until the sauce thickens, about 2-3 minutes.
Add the chopped scallions and red pepper flakes. Stir to combine and cook for another minute until the scallions are just wilted.
Remove from heat and serve the Vegetarian Mongolian Beef over cooked rice.
Garnish with sesame seeds and fresh cilantro before serving.
Nutrition Facts
Calories |
3550 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.7 g | 152% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 27.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4098 mg | 178% | |
| Total Carbohydrate | 418.1 g | 152% | |
| Dietary Fiber | 102.3 g | 365% | |
| Total Sugars | 89.0 g | ||
| Protein | 212.2 g | 424% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1517 mg | 117% | |
| Iron | 36.4 mg | 202% | |
| Potassium | 5390 mg | 115% | |
*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.
