Vegetarian Mongolian Beef

Satisfy your takeout cravings with this flavorful and plant-based twist on a classic: Vegetarian Mongolian Beef. Made with tender, protein-rich soy curls, this quick and easy recipe delivers a delicious balance of sweet and savory in every bite. The soy curls are stir-fried to golden perfection and coated in a rich sauce crafted from low-sodium soy sauce, brown sugar, ginger, and garlic. Finished with vibrant scallions, a hint of heat from red pepper flakes, and a sprinkle of sesame seeds, this dish is as appealing to the eye as it is to the palate. Serve it over fluffy white or nutty brown rice and garnish with fresh cilantro for a restaurant-quality meal that’s completely meat-free. Ready in just 35 minutes, this vegetarian take on Mongolian Beef is perfect for weeknight dinners or impressing guests with a healthier spin on an Asian-inspired favorite.

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

Once the soy curls are rehydrated, drain and gently squeeze out excess water. Set aside.

Step 3

In a small bowl, whisk together the soy sauce, brown sugar, and water. Set aside.

Step 4

In another small bowl, dissolve the cornstarch with 2 tablespoons of water to create a slurry. Set aside.

Step 5

Heat 2 tablespoons of the vegetable oil in a large non-stick skillet or wok over medium-high heat.

Step 6

Add the ginger and garlic to the skillet and stir-fry for about 30 seconds until fragrant.

Step 7

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.

Step 8

Pour the soy sauce and brown sugar mixture over the soy curls. Stir to combine and bring the mixture to a simmer.

Step 9

Stir in the cornstarch slurry and continue to cook, stirring constantly, until the sauce thickens, about 2-3 minutes.

Step 10

Add the chopped scallions and red pepper flakes. Stir to combine and cook for another minute until the scallions are just wilted.

Step 11

Remove from heat and serve the Vegetarian Mongolian Beef over cooked rice.

Step 12

Garnish with sesame seeds and fresh cilantro before serving.

Nutrition Facts

Serving size	(1627.5g)

Amount per serving	% Daily Value*
Calories	3550.4

Total Fat 118.7g	0%
Saturated Fat 15.0g	0%
Polyunsaturated Fat 27.3g
Cholesterol 0mg	0%
Sodium 4098.1mg	0%
Total Carbohydrate 418.1g	0%
Dietary Fiber 102.3g	0%
Total Sugars 89.0g
Protein 212.2g	0%

Vitamin D 0IU	0%
Calcium 1517.1mg	0%
Iron 36.4mg	0%
Potassium 5390.5mg	0%

*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.

Source of Calories

Fat: 29.8%

Protein: 23.6%

Carbs: 46.6%