Monday, March 3, 2014

Vegan Mongolian Beef

On those evening when all you want to do is order take out for those comforting Chinese food dishes, this recipe will make you hang up your phone. With a few pantry items, you can have many different Chinese food recipes whenever you want, it doesn't take much effort and has a super delish outcome. This recipe is super easy, all you have to do is chop, whisk, and let it cook away until the dinner bell rings. Nothing better than having a quick recipe but also having it be homemade and better for you in the long run. You will always know what's going into your food and you can control it all. You can change ingredients up and make it as healthy as you want it. Serve this dish with vegan lo mein noodle or even over brown rice. You can add in more of your favorite veggies and/or even pair it with a fresh salad. There will be plenty of leftovers to fight over, just don't forget the chopsticks! Enjoy!

Vegan Mongolian Beef


2 bags (9 oz) bags vegan beef strips or beef tips
1 Tablespoons cooking oil (I used wok oil)
4 stalks scallion (sliced diagonally)
2 teaspoons ginger, minced finely
2 large cloves garlic, minced finely


2 teaspoon organic soy sauce
2 Tablespoon water
2 teaspoon rice wine vinegar


4 teaspoons vegan Worcestershire sauce
1/4 cup organic soy sauce
1/2 teaspoon sesame oil
2 Tablespoon organic sugar cane
Salt & Freshly ground black pepper, to taste


Marinate the vegan beef in the merinade for 30 to 60 minutes. 

*(You can marinade longer) 

While you vegan beef is marinating. Make your sauce ahead of time. You will be able to throw everything together very fast and make your meal quicker. 

Heat up a wok with 1 tablespoon of oil over medium-high heat and stir-fry the marinated vegan beef. 

Once the vegan beef has cooked down and seared off a bit on it's sides. Add in the minced garlic and ginger. 

Cook until fragrant and mixed through out the vegan beef. You don't want the garlic to burn of scotch, watch it carefully. Then you can add the sauce mixture. 

Sauté until the sauce mixes and reduces. The sauce will become sticky and thick because the sugar in it cooks down and caramelizes. When it reduces, add in the scallions. 

Do a few quick stirs, then add in the snow peas. You want them still crisp with a bite to them. Cook for 3 to 4 minutes, add salt and/or pepper to taste. 

You will be ready to dish it out over rice or vegan noodles and serve hot. Garnish with more chopped scallions or even sesame seeds. Serve it along side a fresh garden salad. Enjoy!


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