Vegan Mongolian Beef
Yield: 4 servings
This Mongolian “Beef” will make you swoon if you enjoy these sorts of spicy Chinese dishes.
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- Soak the soy curls in fresh water for a few hours until they are soft. Rinse well and squeeze out excess water. I chose only the larges pieces of the curls for the recipe, leaving behind the smaller bits, which I saved to use in a soup.
- Combine the soy curls with all the remaining ingredients and let marinate for several hours or overnight in the fridge.
- Simmer in a saucepan until hot.
- Serve over brown rice or whole grain pasta.