Vegan Mongolian Beef Recipe


For the Sauce

  • 2 tbsp. soy sauce
  • 2 tbsp. granulated sugar (turbinado, coconut or organic brown sugar all work)
  • 1/4 cup water
  • 2 tbsp. chilled water
  • 1 tsp. cornstarch

For the Stir-Fry

  • 1-8 oz. package seitan strips (or make your own )
  • 2 tbsp. cornstarch
  • 2 tbsp. vegetable oil
  • 2 garlic cloves, minced
  • 1 tsp. freshly grated ginger
  • 2-3 dried chili peppers, halved (optional)
  • 2 scallions, cut into 1 inch pieces

For Serving

  • Cooked rice or rice noodles


  1. Make the sauce by stirring soy sauce, sugar and 1/4 cup of water or broth together in a small bowl. Stir cornstarch and chilled water together in a small cup. Set aside.
  2. Drain the seitan and discard liquid. Place cornstarch into a medium bowl and add seitan strips. Toss to coat.
  3. Coat the bottom of a large skillet with oil and place over medium-high heat. Add seitan in as even a layer as possible. Cook until strips are browned and crisp on bottoms, about 4-5 minutes. Flip and cook 4-5 minutes more, until strips are crispy on opposite sides. Remove seitan from skillet and transfer to a paper-towel lined plate.
  4. Lower heat to medium. Add garlic, ginger and dried chilies, if using, to skillet. Sauté 2 minutes, until very fragrant and chilies begin to darken a bit. Return seitan to skillet with sauce, cornstarch mixture and scallions. Flip a few times to coat, and cook just until sauce becomes very thick, about 2 minutes.
  5. Divide noodles or rice onto plates and top with seitan. Serve immediately.

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