How to Make Realistic Vegan Mongolian Beef and Broccoli
This vegan Mongolian beef and broccoli recipe is a recreation of a famous Chinese take-out! It's straightforward to make, fun, and delicious!
Ingredients
- 4 cups fresh broccoli florets, large bite-sized pieces
- 16 ounces seitan, cut into large bite-sized pieces (I love Sweet Earth's Traditional Seitan. Upton's Naturals also makes a good one.)
- 1 tsp kosher salt
- 3/4 tsp black pepper
- 1/2 cup + 1 tbsp cornstarch
- 7 tbsp coconut oil
- 2 tbsp fresh garlic, minced
- 2 tbsp fresh ginger, peeled and minced
- 3/4 cup water
- 3/4 cup organic coconut aminos
- 1/4 cup + 2 tbsp organic brown coconut sugar
- 4 green onions, cut in half the long way and then cut into 3 strips- about 2-inch long pieces
Instructions
- First, bring a medium-sized saucepot of water to a boil. Place a steamer basket in it. Add the broccoli florets into the basket, cover, and steam for 3 minutes or until al-dente. Alternatively, you can boil the broccoli straight in the water for 1 minute.
- Strain the broccoli and run it under cold water to completely stop them from cooking. Set aside.
- Add the seitan into a medium-sized bowl and season it with the salt and pepper. Add the cornstarch and toss well to coat the seitan evenly.
- Now, add 3 tablespoons of the coconut oil to a large saute pan and place it over medium/medium-high heat. Once hot, shake off any excess cornstarch and add half of the seitan to the pan—cook for 3-4 minutes or until crispy and lightly golden brown in color. *Do not over stir. Only stir when necessary to flip them over; otherwise, they will not get as crisp.
- Place the cooked seitan on a sheet pan or a plate.
- Dump out the saute pan, so it is clean of the old, dirty oil and brown bits. Add 3 more tablespoons of the coconut oil to the pan and cook the other half of the seitan per the same last instructions. ***DO NOT throw away the leftover cornstarch mix that was used to coat the seitan. We will be using this later! Then, add the cooked seitan onto the sheet pan with the first half.
- Once again, dump out the saute pan so it is somewhat clean, and add in the last 1 tablespoon of coconut oil. Place over medium/medium-high heat. Once hot, saute the minced garlic and ginger for about 45 seconds, constantly stirring to prevent burning.
- Now, add in the water, coconut aminos, and brown sugar. Stir and bring up to a full, steady boil.
- As soon as it is at a rolling boiling, add in the seitan and the leftover cornstarch mix. Stir well to coat and turn the heat down to medium.
- Add in the green onions and broccoli, stir well to coat, and cook for about 30 seconds or until the sauce is at your desired thickness. Do not cook for much longer; otherwise, the broccoli and green onions will turn into mush.
- Serve over rice of choice, and garnish with white sesame seeds, if so desired.
Tried this recipe?Let me know how it was!