Vegan Mongolian Beef and Broccoli is my take on Mongolian Beef.
My recipe is not an authentic Mongolian Beef recipe.
But my recipe for Vegan Mongolian Beef is pretty darn tasty! And attempts to embrace and appreciate the flavours of the classic, traditional Mongolian Beef.
Mongolian Beef does not actually originate in Mongolia! Instead it was developed in Chinese barbecue restaurants during the 1970s and 80s.
Incidentally Mongolians do not traditionally barbecue foods either! Mongolian Beef is claimed as a Chinese-American collaboration.
The main ingredients behind Mongolian Beef is slices of beef cooked in a brown sweet and lightly sour sauce with spring onions. The sauce is perfect for those who dislike spicy meals as no spices need to be used. However, chilli’s can be thrown in if liked, or add a finishing flourish of chilli flakes for a more spicy dish if preferred.
Why not enjoy a dish of Vegan Mongolian Beef and Broccoli for your next stay-at-home fakeaway?! Don’t forget the chopsticks!
Vegan Mongolian Beef and Broccoli
Serve with rice, noodles or more veggies!
My Vegan Mongolian Beef and Broccoli recipe is oil-free.
Although vegetable stock replaces the oil there is no compromise in flavour! And the empty calories oil provides are eliminated.
However, feel free to use a tablespoon of oil to sauté.
- Sauté pan/ non-stick pan
- 2 small bowls
- 300 grams frozen or fresh vegan 'beef' strips I used a packet of frozen Naked Glory Tender strips (UK supermarket). It was a 280 gram packet but ideally I would use 300 grams. Or about 3 cups.
- 1 medium broccoli about 350 grams. chopped into medium sized florets. Chop the stems into thin julienne sticks and use these also. Its best to peel the thick part of the stem to remove the tough outer edge.
- 1 whole green bell pepper about 100-150 grams or 1 very full cup. Sliced long and into thin strips.
- For the Mongolian brown sauce
- 4 cloves garlic minced or chopped very small
- 1 inch fresh ginger or 2 tablespoons. Grated or minced. I freeze my ginger and grate from frozen. I leave the peel on. Alternatively use 1 teaspoon of dried ginger.
- 4 tablespoons dark soy sauce the dark soy sauce provides the dark colour and deep flavour.
- 2 tablespoons tamari or use a light soy sauce. Tamari is gluten-free and has less sodium.
- 4 teaspoons white wine vinegar
- 3 tablespoons maple syrup/sugar I used maple syrup
- 2 tablespoons corn flour or corn starch
- 1 pinch black pepper from a pepper grinder or a pinch of already ground pepper. Also a pinch of salt if necessary.
- For the beef strips marinade
- 1 tablespoon maple syrup or soft brown sugar/any sugar
- 1 tablespoon white wine vinegar
- 1 tablespoon dark soy sauce
- To sauté
- 250 ml vegetable stock Or 1 cup. I use 1/4 of a vegetable Marigold stock cube to make up the stock.
- To garnish
- 8 whole spring onions, sliced
- Mix the vegan beef pieces with the marinade ingredients: maple syrup/sugar, white wine vinegar and dark soy sauce. (can marinade from frozen)Set aside until needed.
- In a small bowl add 3/4 cup of water, 2 tablespoons of tamari, 3 tablespoons maple syrup or sugar, 4 tablespoons dark soy sauce, 1 tablespoon white wine vinegar, and a grinding of black pepper. Add a pinch of salt if desired but it may not be necessary.
- Add 1 cup of vegetable stock to a non-stick sauté pan and bring to the boil. Lower the heat and add the garlic and ginger. Cook for 3 minutes.(If having white or basmati rice put this on to cook according to packet instructions while you finish off the Vegan Mongolian beef.)
- Add the vegan beef strips and mix well.Cook for 3 minutes.
- Add the green pepper and broccoli. Mix well and cook for 3-4 minutes. Stir frequently to avoid sticking.
- Add the 2 tablespoons of corn flour and mix until it looks like its disappeared.
- Pour in the brown sauce mix.
- Mix well and cook for about 5 minutes until a rich, dark sauce develops that sticks to the vegan beef and broccoli.Stir frequently.
- Serve garnished with spring onions added to each portion.
Nutritional analysis of this recipe is in progress and will be updated soon! However this recipe is low calorie and low fat!
Vegan Mongolian Beef and Broccoli Recipe Notes
- Serve with your choice of rice, noodles or lots of extra veggies on the side. Brown, wholegrain rice takes longer to cook so this will have to go on as you prepare your broccoli and sauce, etc.
- The broccoli and green bell pepper should still have a crunchy bite to them after the Mongolian beef is ready.
- I don’t add the spring onions to the cooking time as they taste better fresh.
- Vegan Mongolian beef will keep fresh covered in the fridge for up to 3 days.
- Reheat for a few minutes in the microwave or add back to your non-stick pan, heat until piping hot, just as you cooked it. Add a tablespoon or 2 of water if needed.
- I haven’t attempted to freeze my vegan Mongolian beef as there’s never any leftover! But I imagine it would be fine.
- Try any leftovers stuffed into a tortilla wrap or sandwich. Yum!
- I have used a packet of Naked Glory Tender strips. Alternatively any vegan beef/meat substitute can be used either fresh or frozen. Dried textured protein chunks (TVP) or soya curls need to be rehydrated before using for this recipe. To add flavour to dried soy chunks add the marinade seasonings from the vegan Mongolian beef recipe to your chunks.
- Instead of meat alternatives try substituting the pieces with mushrooms. Just follow the recipe but use about 300 grams of mushrooms. For extra large mushrooms slice or half, and smaller mushrooms can be left whole.
- For a spicier Vegan Mongolian beef add a sliced chilli to the minced garlic and ginger. Or garnish the finished dish with raw sliced chilli’s.
- A sprinkling of red pepper flakes or chilli flakes are a tasty garnish.
- A scattering of sesame seeds over the finished dish is a nice addition.
Looking for more easy, tasty meal ideas?
Try my Spanish inspired Chickpea Rice Stew served with easy three ingredient flatbread
Fancy a nice satisfying bowl of interesting soup? I have added 9 of my family’s favourite here!
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