Under $1.96 Restaurant Take Out At Home | Vegan Mongolian Beef (2 Ways)

seitan

🥗Healthier: tofu

💰Cheaper: tempeh

Tofu is often more affordable and widely available.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos is often cheaper.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola is often less expensive.

Hydrate soy curls in a bowl with 1 and 3/4 cup veggie stock, 1 and 1/2 tablespoon rice wine vinegar, 2 tablespoons umami seasoning, and 1 tablespoon sugar for 10 minutes.

Dredge hydrated soy curls in 1 cup cornstarch.

Heat oil in a large skillet over high heat until almost smoking, then add soy curls in batches to avoid overcrowding, cooking until crispy.

Remove soy curls and leave 1-2 tablespoons of oil in the skillet.

Add 2 tablespoons ginger and 9 cloves garlic to the skillet, cooking for 15 seconds until fragrant.

Add 1 cup water, 1 cup low sodium soy sauce, 3/4 cup brown sugar, and 1 tablespoon red pepper flakes to the skillet, bringing to a boil.

Make a slurry with 1 tablespoon cornstarch and 1-2 tablespoons water, then add to the skillet to thicken the sauce.

Return soy curls to the skillet, stirring to coat with the sauce.

Chop green onions and add to the dish before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens