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Vegan Mongolian Beef

If you loved the Taiwanese dish Mongolian Beef before being vegan, you will love this vegan Mongolian beef recipe! Pair with steamed rice or crispy noodles for a complete meal!
Course Main Course
Cuisine Chinese
Keyword vegan main course
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 8 servings
Calories 224kcal
Author LarishaBernard


For the Vegan Meat

For the Sauce

  • 1 tbsp fresh ginger, minced
  • 5 cloves garlic, minced
  • 1/2 cup water
  • 1/2 cup low sodium soy sauce
  • 6 tbsp brown sugar
  • 1/2 tbsp red pepper flakes, or to taste
  • 5 stalks scallions, green part only, cut into 2 inch pieces
  • 1 tbsp corn starch, plus more water (optional - see directions)


  • In a large bowl, add in vegetable stock, rice wine vinegar, mushroom seasoning, and vegan cane sugar. Stir together well. Add in soy curls and toss to combine. Let sit for 10-15 minutes to rehydrate soy curls, stirring 2-3 times while waiting.
  • Drain any excess liquid after 15 minutes from the bowl. Add cornstarch and shake until all the pieces are well coated (can also do this in a sealable bag).
  • Add the oil to a large skillet and heat over medium high. Shake off excess cornstarch and add the curls to the oil in a single layer. Do not overcrowd pan, work in batches if needed. Cook 3-4 minutes until crispy, turning to cook each side evenly. Remove from pan, set aside.
  • Remove all but 2 tbsp of oil. Reduce heat to medium. Add in ginger and garlic and saute for 15 seconds.
  • Add in water, soy sauce, brown sugar, and red pepper flakes (if adding). Let come to a boil and thicken.
    If you find it isn't thickening enough add 1 tablespoon of cornstarch to 1 tablespoon of cold water and stir to dissolve the cornstarch and add it to the pan.
  • Add the cooked soy curls back in and stir together. Let cook for 2-3 minutes or until heated through. Stirring often so the sauce doesn't burn.
  • Add the green onions, stir to combine everything, and cook for a final 20-30 seconds.
  • Remove and serve over rice or crispy rice noodles. Top with sesame seeds and more green onions if desired.



Serving: 0.5cup | Calories: 224kcal | Carbohydrates: 39g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 1296mg | Potassium: 160mg | Fiber: 1g | Sugar: 23g | Vitamin A: 556IU | Vitamin C: 4mg | Calcium: 44mg | Iron: 1mg