Vegan Mongolian Beef Style Soy Curls

Mongolian beef was my husband’s favorite meal to order in Chinese restaurants. I finally have been able to fairly accurately replicate it in vegan form. I hope you enjoy this recipe as much as we do!

Mongolian beef is a popular dish in Chinese-American cuisine, consisting of thinly sliced beef cooked with scallions, garlic, and ginger in a savory sauce made of soy sauce, brown sugar, and sometimes hoisin sauce. The beef is typically coated in cornstarch and quickly stir-fried to create a crispy texture. There are many different options of what to use in place of beef. I chose to use Butler soy curls. Despite the name, Mongolian beef is not a traditional Mongolian dish but rather a Westernized version inspired by Asian flavors. It is often served with steamed rice or noodles, making it a flavorful and satisfying meal for those who enjoy the combination of tender beef and bold, sweet-savory flavors. It’s only fair to create vegan versions for those of us who used to love it!

You might think that soy curls are a poor nutritional substitute for beef but soy curls actually provide protein with very little fat and no cholesterol so they might be a good choice for those who are looking for a more heart healthy alternative. Soy curls are a versatile and nutrient-rich meat alternative made from whole soybeans. Packed with plant-based protein, soy curls offer around 10 grams of protein per half-cup serving, making them a filling and satisfying addition to vegan diets. They are also a good source of dietary fiber, iron, and potassium. With their neutral flavor profile, soy curls can easily absorb the flavors of various seasonings, making them a popular choice for a wide range of dishes from stir-fries to sandwiches.

Ingredients:

• 1 8oz bag of Butler soy curls [if you can’t find these, just make the sauce and use chicken nuggets or a beef substitute]

• 2 teaspoons of Better Than Bullion no beef broth paste [sub vegetable broth for this and the water if you can’t find this]

• enough water to fully submerge dry soy curls for rehydration [about 2 cups]

• approximately 5oz of rice stick noodles [1/3 of a 16oz package]

• 3/4 cup cornstarch

• 3 cups of cooking oil

  Sauce Ingredients:

• 1/2 cup hoisin sauce

• 2 heaping Tablespoons of Chinese Chili Crisp, such as Lee Kum Kee Chiu Chow Chili oil or Fly By Jing chili crisp

• 1 Tablespoon dark soy sauce [regular is fine but will yield a lighter colored finished product]

• 2 Tablespoons of water

• 1/4 teaspoon of black pepper

• 2 Tablespoons of brown sugar [add them one tablespoon at a time and taste it in between, you might only want 1 tablespoon]

• the green part of 3 green onions cut into 1 inch pieces

  Start by putting the soy curls into a large bowl with the broth and water [or the vegetable broth] to rehydrate them.

  Put the 3 cups of oil into a pot that is big enough for the oil to only go half way up the depth of the pot. This will prevent oil spill over. Heat the oil to about 365 degrees Fahrenheit. You can use an oil thermometer or gauge the temperature by dropping a small piece of bread into the oil. If it toasts golden brown in 30-40 seconds your oil is ready.

  Drop 1/3 of the rice stick noodles into the oil. They should crisp up immediately. Remove them from the oil and set on a tray with some paper towel sheets to absorb the excess oil. Repeat with your remaining noodles until they are all fried.

  Put all of the ingredients for the sauce into a sauce pan and heat it to a simmer. Remember to put in only 1 tablespoon of brown sugar until you have simmered the sauce and tasted it. If you wish to add the other tablespoon of brown sugar this is the time to do it. Be sure to let the sauce simmer just until the sugar is dissolved. Add in the green onion pieces and stir for about 30 seconds. Set the sauce aside.

  Take a handful of the soy curls and squeeze out the broth. Put the soy curls in a large bowl. Repeat until all of the soy curls are squeezed and in the bowl. Add the cornstarch and gently toss them until they are evenly coated.

  Transfer 1 cup of oil from the pot you fried the noodles in to a frying pan. allow the oil to come back up to temperature and fry the soy curls a handful at a time. You are looking for them to get golden brown and slightly crispy. Once fried, put them on paper towels to drain.

  To finish, put the soy curls and sauce in a large bowl and gently toss them until the soy curls are fully coated.

  Serve over rice and garnish with the fried rice stick noodles and sesame seeds if you wish.