clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
One bowl of vegan Mongolian beef.

Vegan Mongolian Beef

  • Author: erin wysocarski
  • Total Time: 1 hour 10 minutes
  • Yield: 2 servings
  • Diet: Vegan


This vegan Mongolian beef is so good! Crispy, fried soy curls are tossed in a super flavorful and deeply rich sauce and served with rice. This is an indulgent dish that’s perfect for nights in, snuggled up with a good movie or conversation. 


for the vegan beef

  • 2 cups Butler Soy Curls
  • 1 TB hoisin sauce
  • 3/4 cup cornstarch
  • 1 cup vegetable or canola oil
  • 1 TB vegetable or canola oil

for the sauce

  • 2 teaspoons grated ginger
  • 2 teaspoons grated garlic
  • dried or fresh chilis, to taste
  • 1/4 cup soy sauce 
  • 3/4 cup vegetable broth 
  • 2/3 cup brown sugar
  • 2 TB cornstarch, blended with 4 TB cold water
  • steamed rice or noodles
  • broccoli or other steamed greens
  • chopped scallions
  • fresh Thai chilis, sliced or red pepper flakes


to make the vegan beef

  1. First, reconstitute the soy curls by placing them in a medium-sized saucepan. Add enough water to cover them. Cover and bring to a small boil, then turn off he heat, allowing them to sit for about 10 minutes.
  2. Drain the soy curls well, then press out as much water as possible. I did this by squeezing them through two stacked fine-mesh sieves, then pressed again by mashing them in the sieve with a strong spoon. It’s important to get out as much moisture as possible. You could also place them in between towels and apply weight to remove the moisture.
  3. Once fully pressed, place the soy curls into a large bowl and toss with the hoisin sauce. Once evenly coated, sprinkle with only 1/4 cup of the cornstarch. Set aside.

to make the sauce

  1. To make the sauce, warm the oil over medium-low heat for a minute or two, then add in the ginger and garlic. Saute for a few minutes until softened but not browned, stirring frequently. Add in the chilis if desired and saute for a minute more. Add in the soy sauce and broth, stir, then add in the brown sugar. Bring to a small simmer over medium heat until the sugar has dissolved. Remove from the heat and set aside.

to fry the vegan beef

  1. To fry the soy curls, place the oil into the bottom of a heavy pan (I used a cast-iron pan) so that there is about a 1-inch layer of oil. Heat over medium-high heat for 5-7 minutes, or until the oil reaches 350-375 degrees OR sizzles immediately when you throw a pinch of cornstarch into it.
  2. Divide the soy curls into 4 portions. Sprinkle only one of the portions with 1/8 cup of cornstarch and toss to coat. Tap off any excess, then transfer to the hot oil and fry until golden all over, flipping once (about a minute on each side). Transfer to a baking sheet lined with paper towels to drain while you repeat the process with the remaining soy curls.

to finish and serve the dish

  1. Return to your sauce. Taste and adjust as desired.
  2. Warm over medium heat until it reaches a small simmer, then pour in the cornstarch/water mixture whisking until thickened. Remove from the heat and toss with the fried soy curls until well-coated.
  3. Serve over rice or noodles with chopped scallions and greens on the side.


If spiciness is not your thing, you can still enjoy this dish! If serving with a guests, you can simply serve finely chopped chilis on the side. 

  • Prep Time: 25 minutes
  • Cook Time: 45 minutes
  • Category: Dinner
  • Method: Reconstituted, Deep-Fried, Sautéed
  • Cuisine: Taiwanese, American

Keywords: vegan beef recipe, vegetarian mongolian recipe, mongolian soy curls, best vegan mongolian beef recipe, easy mongolian beef recipe