How to Make Vegetarian Mongolian "Beef" with Mushrooms

Simple Summary

This Vegetarian Mongolian "Beef" with Mushrooms is a savory, umami-packed dish that captures the essence of the classic Mongolian beef flavor profile while using plant-based ingredients. It's a perfect blend of textures and tastes that will satisfy both vegetarians and meat-eaters alike.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 4
• Difficulty: Intermediate

Ingredients

• 16 oz seitan, sliced into thin strips
• 8 oz shiitake mushrooms, sliced
• 3 tablespoons vegetable oil
• 4 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1/2 cup low-sodium soy sauce
• 1/3 cup brown sugar
• 1/4 cup water
• 2 tablespoons cornstarch
• 1/4 teaspoon red pepper flakes
• 4 green onions, sliced diagonally
• 2 tablespoons toasted sesame seeds

Instructions

1. In a small bowl, whisk together soy sauce, brown sugar, water, and cornstarch. Set aside.

2. Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat.

3. Add the sliced seitan to the skillet and cook for 3-4 minutes, stirring occasionally, until it's lightly browned. Remove from the skillet and set aside.

4. In the same skillet, add the remaining 1 tablespoon of oil. Add sliced mushrooms and cook for 3-4 minutes until they release their moisture and start to brown.

5. Add minced garlic and grated ginger to the mushrooms. Stir-fry for 30 seconds until fragrant.

6. Return the seitan to the skillet with the mushrooms.

7. Pour the sauce mixture over the seitan and mushrooms. Stir continuously as the sauce thickens, about 2-3 minutes.

8. Add red pepper flakes and half of the sliced green onions. Stir to combine and cook for an additional minute.

9. Remove from heat and garnish with remaining green onions and toasted sesame seeds.

10. Serve hot over steamed rice or your choice of grain.

Chef's Notes

• For a gluten-free version, replace seitan with extra-firm tofu or tempeh, and use tamari instead of soy sauce.
• To add more vegetables, consider including sliced bell peppers or broccoli florets when cooking the mushrooms.
• The sauce can be made less sweet by reducing the brown sugar to 1/4 cup if preferred.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

Nutritional Info

Per serving (approximate):

• Calories: 350
• Protein: 25g
• Carbohydrates: 30g
• Fiber: 3g
• Fat: 15g
• Iron: 15% DV
• Potassium: 10% DV

This dish is high in protein and provides a good source of iron, making it an excellent choice for vegetarians and vegans.

Serving Suggestions

• Serve over steamed jasmine rice or brown rice for a classic presentation.
• For a lower-carb option, serve with cauliflower rice or zucchini noodles.
• Pair with a side of steamed broccoli or bok choy for added nutrition.
• Complement the meal with a light cucumber salad or pickled vegetables for contrast.
• For a complete Chinese-inspired feast, serve alongside vegetable spring rolls or hot and sour soup.
• Enjoy with a cold glass of jasmine tea or a light Asian beer for a refreshing beverage pairing.