Vegan Mongolian 'beef' and broccoli is a delicious meal of stir-fried broccoli, green peppers, and either vegan meat alternative pieces/tofu/mushrooms, cooked in a sticky, rich savoury and sweet sauce.
Perfect for enjoying during the Chinese New Year celebrations, weekend fake away's, or a quick mid-week treat for all the family.
This recipe can be ready in 45 minutes and only needs one pan. The only problem is that there never seems to be any leftovers and everyone is left wanting more!
Brief History Of Mongolian Beef And Broccoli
Mongolian Beef does not actually originate in Mongolia.
Mongolians do not traditionally barbecue foods either despite this dish being developed in Taiwan barbecue restaurants during the 1970s and 80s.
Mongolian Beef is claimed as a Chinese-American collaboration and the word Mongolian was added to the dishes title as it gave the beef and broccoli a sense of mystery which appealed to western customers.
The traditional main ingredients for this stir-fry meal is slices of beef cooked in a brown sweet and lightly sour sauce with spring onions. Steamed rice or fried noodles are a popular accompaniment.
Nowadays, Mongolian beef and broccoli is a favourite take-out meal.
Vegan Mongolian Beef and Broccoli
The most delicious vegan 'beef' and broccoli can be quickly prepared at home. I am so confident that this meal will become one of your family's regular fake-away's. Even if you are not keen on broccoli give it a try in this recipe. As the broccoli retains a satisfying crunch while being smothered in the irresistible sauce.
My kids absolutely love this meal as its not spicy yet embraces the delicious Asian flavours of sweet, sour, and savoury. Although you can spice up the sauce by chucking in a chilli or two, or with a few dashes of hot sauce just before serving.
For this recipe I have used vegan Naked Glory Tender strips (usually found in the frozen section of UK supermarket).
However I have prepared this recipe with firm tofu and its just as good. Sliced thick mushrooms, such as flat/Portobello/chestnut mushrooms would make a good substitution or even a mix of your favourite stir-fry veggies.
The vegan pieces are marinated with a mix of soya sauce, white wine vinegar and maple syrup. Alternatively simply use your regular sugar/syrup. Date sugar is a great, healthy choice.
Garlic, ginger, soya sauce, white wine vinegar, and maple syrup thickened with cornflour/corn-starch make up the brown sauce.
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 touch of chilli flakes for a more spicy dish if preferred.
How To Prepare Vegan Mongolian 'Beef' And Broccoli:
Recipe FAQs And Notes
Store leftovers in the fridge for up to 3 days. Or freeze for up to 4 months, minus the spring/green onions which should be added fresh to the dish before serving.
Leftovers of this recipe is never an issue at our house! As this meal is just too delicious. I recommend preparing a double batch just to ensure leftovers will be a thing!
Leftovers can be enjoyed chilled as a tortilla/burrito, pitta, or sandwich bread filling. Or just a tasty snack.
Reheat by placing in the original cooking pan, with a few tablespoons of water or veggie stock if necessary to loosen up the sauce, and stir and heat for a few minutes until piping hot.
Leftover noodles or rice can be mixed through the 'beef' and broccoli mix and reheated together.
- steamed or boiled rice, any variety including wild/black/red
- noodles, any variety
- more stir-fry or sauteed veggies!
- steamed greens
- baked sweet potato
- lentil crackers/crisps (chips US)
- veggie straws (crisps/chips)
- chips/fries/wedges with curry sauce
* vegan pieces can be replaced with soy curls, soya chunks, seitan, tofu, tempeh. any vegan pieces available in supermarket fresh or freezer sections, black beans, mushrooms, extra veggies.
Any dried subs will need to be rehydrated, according to the packet, before using in this recipe. And possibly precooked depending on the ingredient and cooking times.
* fresh garlic and ginger can be subbed for dried varieties: for example 2 teaspoons of dried ginger and 1 tablespoon of dried garlic
* use tamari soya (this is usually gluten-free and lower sodium) sauce whenever the recipe calls for soya sauce
* white wine vinegar can be replaced with apple cider vinegar or regular white distilled vinegar
* not keen on bell pepper? sub out for same amount of celery and courgette sliced into little sticks/batons
* broccoli is a traditional part of this dish but if preferred replace with kale, collards, spring greens, white cabbage, bok choy etc.
* this recipe used maple syrup but any syrup can be used such as date/agave/rice or just your regular sugar, especially good is soft brown sugar/coconut/date sugar
* not keen or can't source spring/green onions? simply use chives, sliced fresh red onion rings, coriander, sliced fresh green chilli's, canned jalapenos, etc.
* this recipe can be prepared using either 1-2 tablespoons of your usual oil or around 1 (250ml) cup of veggie stock. If your watching your calories and fat intake then its a good idea to use the veggie stock.
- chopped spring/green onions. Some recipes add the spring onions to the dish while it is cooking but I prefer to maintain their colour and texture by adding as a complimentary garnish. However, feel free to add the onions to the dish at the same time as the broccoli.
- sliced fresh chilli's
- sesame seeds/poppy seeds either toasted or regular
- toasted/plain flaked almonds
- red pepper/chilli flakes
- chopped cilantro/coriander
- fresh red onion rings
- thin cucumber sticks
This recipe can be easily prepared gluten-free.
Make sure that the veggie stock used is certified gluten-free, and replace the dark soya sauce with tamari soya sauce (check the bottle but tamari is generally gluten-free).
Also check your cornflour/starch as this product is naturally gluten-free but often the flour is milled in a factory with other gluten products.
Finally, for the vegan pieces use a gluten-free variety. Or sub for mushrooms or extra veggies.
More Tasty Vegan Take-Out At Home Meals
Vegan Mongolian 'Beef' and Broccoli
- Non-stick sauté pan/ large fry pan/skillet or Wok
To sauté ginger and garlic:
- 250 millilitres vegetable stock or 1-2 tablespoons of coconut oil.
For the vegan pieces or tofu marinade
For the vegan Mongolian 'beef'
- 300 grams frozen or fresh vegan 'beef' pieces this recipe utilises a packet of frozen Naked Glory Tender strips or 'beef' strips (UK supermarket).
- 350 grams broccoli Sliced into small-medium 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.
- 150 grams green bell pepper Sliced long and into thin strips.
- 1 inch fresh ginger Grated or minced. I freeze my ginger and grate from frozen. Alternatively use 2 teaspoon of dried ginger.
- 4 cloves garlic minced or diced, use more garlic if liked. Or replace with 1 tablespoon of dried garlic
For the Mongolian brown sauce:
- 4 tablespoons dark soy sauce or regular light soy or tamari if dark variety not available
- 2 tablespoons tamari soy sauce or use a light soy sauce. Tamari is usually gluten-free and has less sodium.
- 4 teaspoons white wine vinegar
- 3 tablespoons maple syrup or soft brown/regular sugar
- 190 millilitres water
- 1 pinch black pepper also a pinch of salt if necessary
- 3 tablespoons corn flour corn starch (US)
- 6 whole spring onions green onions (US)
- basmati/long grain rice or noodles cooked according to packet instructions
Prepare the meat-free pieces marinade:
- Mix the vegan pieces with 1 tablespoon each of maple syrup, white wine vinegar, and dark soy sauce. (can marinade from frozen)Set aside until needed.
Prepare the brown sauce:
- In a bowl add 190ml (6.4 fl oz) of water, 2 tablespoons tamari, 3 tablespoons maple syrup, 4 tablespoons dark soy sauce, 2 tablespoons tamari soy sauce, 4 teaspoons white wine vinegar, and a pinch or two of black pepper. Mix well. Dip a spoon into the sauce and taste to see if a pinch of salt is also necessary.
- (If having rice or noodles as an accompaniment begin preparing these as you stir fry the veggies.)
Cook the Mongolian 'beef':
- Add 1 cup (250ml) of vegetable stock to a pan and bring to a simmer. Lower the heat and add the garlic and ginger. Cook for 3 minutes.Or heat the coconut oil and add the garlic and ginger and cook over a medium heat, stirring frequently, for 2-3 minutes.
- Add the meat free beef strips and mix well.Cook for 3 minutes.
- Add the green pepper and broccoli. Mix well and cook for 5-10 minutes until the broccoli is soft but still crisp.Stir frequently to avoid sticking. Add an extra splash of water or veggie stock if necessary to avoid sticking.(To cook the broccoli quicker, add a little stock or water to the pan and place a lid over so the broccoli can steam)
- Add the corn flour and mix until it looks like its disappeared.
- Pour in the brown sauce and mix.
- Mix well and cook for about 5-10 minutes until the sauce thickens and coats the vegan beef and broccoli.Stir frequently.
- Serve garnished with spring onions, and with rice or noodles.
- Nutritional info is provided for guidance only and is not a strict analysis as ingredients vary.
- Leftovers can be kept in the fridge for up to 3 days.
- Reheat in the same cooking pan, stir-frying until piping hot, add a little veggie stock or water to loosen the sauce up and prevent sticking to you pan, if necessary.
- Leftovers can be used chilled as a sandwich/roll/bap/tortilla wrap filling.
- Not keen on meat-free pieces? Replace with tofu or sliced thick mushrooms instead. Or even a can of drained black beans, or your favourite stir-fry veggies.
- Even better for saving time is using a pack of already prepared stir-fry veggies.
- For a gluten-free meal replace all the soy sauce with tamari soy sauce which is usually gluten-free, and ensure that your meat-free pieces are free from gluten, also ensure that the cornflour/starch is gluten-free, and double check all your other ingredients.