MONGOLIAN SEITAN (VEGAN MONGOLIAN BEEF)
Pan-fried seitan pieces are tossed in a sweet garlic ginger soy sauce to make this meatless Mongolian beef.
Provided by Yup, it's Vegan
Categories Main Course
Time 30m
Number Of Ingredients 13
Steps:
- Heat the vegetable oil in a small saucepan over medium heat. Add the ginger and garlic; stir constantly. After 30 seconds, add the five spice (if using) and red pepper flakes, and cook for 30-60 seconds more, until fragrant.
- Add the soy sauce and coconut sugar and stir well. Reduce the heat to medium-low, and let simmer until the coconut sugar is dissolved and slightly reduced, about 5-7 minutes, stirring occasionally.
- Whisk together the cornstarch and cold water, then add it to the pan and stir. Cook for 2-3 more minutes, until the sauce becomes glossy and thickened slightly. Reduce the heat to the lowest setting and keep simmering gently until ready to add to the seitan.
- In a skillet, heat the vegetable oil over medium-high heat. Add the seitan and cook, stirring frequently, for about 4-5 minutes or until slightly browned and crisped around the edges.
- Reduce the heat to low and add the sauce to the pan. Stir to coat all of the seitan pieces, and continue cooking until the sauce has adhered to the seitan. Remove from the heat and serve hot, with rice and/or vegetables of choice, and garnished with sesame seeds and scallions if desired.
Nutrition Facts : ServingSize 1 sixth recipe, Calories 324 kcal, Carbohydrate 33 g, Protein 29 g, Fat 8 g, SaturatedFat 1 g, Sodium 566 mg, Fiber 3 g, Sugar 19 g, UnsaturatedFat 7 g
HEALTHY AND DELICIOUS MONGOLIAN BEEF AND VEGETABLES
Although traditional Mongolian beef recipes usually do not include vegetables, I wanted to make a healthier version of this dish. The entire family just loved this lighter version, even the children!
Provided by Denise J
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Wrap the flank steak in wrap and freeze for 1 hour to make slicing easier. Then, slice into 1/4 inch strips. Toss with cornstarch and let sit for 15 minutes.
- Meanwhile, make sauce by combining Hoisin sauce, Soy Sauce, brown sugar and Bean sauce. Feel free to add more soy for a saltier sauce, more brown sugar for a sweeter sauce, or more bean and garlic sauce for a more savory sauce. This is your dinner ~ don't be afraid to change it a bit :-).
- Stir fry the veggies and ginger in 1 T canola until just cooked through but still firm. Remove from pan and set aside. Then add the remaining canola oil and stir fry the beef over high heat until browned, about 4 minutes or so. Return veggies to pan, and add sauce and cook for about 1 minute longer.
- Serve over white rice.
Nutrition Facts : Calories 262.4, Fat 13.8, SaturatedFat 3.2, Cholesterol 31.3, Sodium 901, Carbohydrate 15.8, Fiber 1.6, Sugar 7.1, Protein 18.6
MONGOLIAN 'BEEFLESS' BEEF (VEGETARIAN)
Yum! This is easy and really makes a change from the same old flavours. It really does taste like restaurant food! I have made it with tofu and with fake beef (President's Choice) and it is was good both ways. The tofu is less expensive and a bit more delicate. The fake beef was more chewy and occasionally a bit of 'Tofurkey' flavour sneaked through.
Provided by Elise and family
Categories Vegetable
Time 20m
Yield 3 serving(s)
Number Of Ingredients 14
Steps:
- In a baking dish, combine Tamari, brown sugar, garlic, ginger, Hoisin sauce, sesame oil and water. Chop Tofu in medium strips and add. Stir well, making sure the tofu is thoroughly covered in sauce.
- Cover and refrigerate for at least 1/2 hour, up to one hour.
- Prepare rice. When rice is cooked, leave covered and begin to prepare 'beef'.
- Fry onion and carrots in peanut oil in a frying pan over medium heat until onion is translucent.
- Add 'beef' and sauce the beef was in to frying pan. Fry 5-10 minutes, until heated through.
- Serve over rice, topped with chopped green onion. Enjoy!
Nutrition Facts : Calories 488.3, Fat 19.6, SaturatedFat 3.4, Cholesterol 0.1, Sodium 1426.5, Carbohydrate 64.7, Fiber 5.3, Sugar 9.7, Protein 16.3
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