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
- 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.
- 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.
- 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
- 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
- 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.
- 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
- Return to your sauce. Taste and adjust as desired.
- 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.
- 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