Mongolian Beef

I once had a really fantastic (vegan) Mongolian Beef at a random uni event. This page represents my best attempt at recreating it. One note I'll add is that the quality of the final outcome is really dependent on the meat substitute that you use. I use the diced mutton or beef from Vincents Vegetarian , but I suspect others would also work.

Stats

• Time : 40-60 minutes
• Difficulty : 2/5
• Taste : 4/5

Ingredients

To serve 6

• 5/6 cloves of garlic, minced
• 1 tsp of grated ginger (or 2 tsp of the canned stuff)
• 1 or 2 medium onions, sliced into semi-circles
• 600gms vegan beef chunks
• 1 capsicum, in strips
• 1 zucchini, in discs
• 1/3 of a cup of soy sauce
• 1 tsp of Chinese five spice (can also use garam masala for a different flavour)
• chilli flakes or powder to taste
• 1/3 cup brown sugar
• 4 tbsp of cornflour mixed with about 2/3rds of a cup of water
• rice to serve
• seasame seeds to put on top

Method

Chop the onion and get it cooking in a big pan/pot with some oil. Get it a bit translucent before adding the garlic, ginger, capsicum and zucchini and cooking for a bit more until slightly browned.

Put the rice on now so its ready by the time you're eating.

While this is happening, try to brown the vegan meat a bit. This doesn't always work depending on which brand/type you have, but I like to try.

Once browned, add the meat and rest of the ingredients. It should be saucy, and thicken slightly with the cornstarch. You can add more cornstarch or water to change the consistency to your liking.

Let the whole mix simmer for about 20 mins so that the meat is tender and the veggies are soft. Serve with rice and top with some seasame seeds if you have them. Enjoy!