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Mongolian Beefless Beef

What you need: 

Sauce:

1/4 cup soy sauce

1 tablespoon brown sugar

1 tablespoon Chinese cooking wine (rice wine)

1 tablespoon garlic, minced

1 tablespoon ginger, minced

1 teaspoon hoison sauce

1 tablespoon sesame oil

1 tablespoon water

1/2 teaspoon dark soy sauce

 

Mongolian Beefless Beef:

2 cups vegetarian beef slices, rehydrated if dry

2 tablespoons peanut oil

1/2 medium yellow onion, sliced

3 green onions, sliced

1 tablespoon peanut oil

2 ounces dry Saifun bean threads

What you do: 

Sauce:

1. In a baking dish, combine soy sauce, brown sugar, Chinese cooking wine (rice wine), garlic, ginger, hoison sauce, sesame oil, water, and dark soy sauce

 

Mongolian Beefless Beef:

2. To the baking dish, add the rehydrated beef slices (or seitan, tofu, tempeh, etc.). Completely cover all slices in marinade; marinate for at least 30 minutes, up to 1 hour.

3. To a large frying pan or wok over medium heat, add peanut oil. Add the yellow onion; cook until translucent. Add the marinated beef slices and marinade; cook for 5 to 10 minutes, or until heated through. Add the green onions and cook for another few minutes. Transfer to bowl; set aside.

4. To the empty wok, add a tiny bit of peanut oil and then the saifun. It should immediately puff up and get crispy. It only needs to be on the oil for seconds. Remove and drain on a paper towel.

5. Serve the Mongolian Beefless Beef over the saifun and/or with rice. Top with a few extra green onion slices.

For more information, please see my blog here: http://veganmiss.blogspot.com/2012/05/mongolian-beefless-beef-and-szechu...

Preparation Time: 
30 minutes to 1 hour
Cooking Time: 
20 minutes
Servings: 
4 servings

SO HOW'D IT GO?

i added red and green bell peppers. its amazing!

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This was absolutely amazing. I really hope other people try this!

I substituted the bean threads for napa cabbage cause they were not available.

Followed measurements exactly.

Thank you!

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