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Vegan Mongolian Beef Inspired Soy Curls

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Vegan Mongolian Beef Inspired Soy Curls recipe that takes only 30 minutes to make

Ingredients

Scale
  • 8 ounces of soy curls, snapped in half if more than 4 inches long
  • 1/4 cup of vegetable oil
  • 4 cloves of garlic, crushed and roughly chopped
  • 1 inch ginger, unpeeled and roughly chopped 
  • 4 Green onions

Sauce:

  • ½ cup light soy sauce
  • ½ cup water
  • ½ cup dark brown sugar
  • 1/2 teaspoon sichuan pepper flakes

Coating:

Garnish:

  • Toasted sesame seeds for garnish

Instructions

  1. Rehydrate the dehydrated soy curls in a large bowl by covering them with water in a large bowl for 10 minutes. 
  2. While that’s happening, rinse and dry all the vegetables that need rinsing if you haven’t done so and cut the green onions – white parts into thin slices and green parts diagonally into 3-inch long strips.
  3. When the soy curls are done soaking, drain using a large kitchen sieve and let drain while you finish prepping anymore ingredients you didn’t get to do. 
  4. In a medium bowl, mix together the sauce ingredients: the dark brown sugar, light soy sauce, water and Sichuan pepper flakes.
  5. In a small bowl, mix together the coating ingredients: cornstarch, ground Sichuan peppercorn and kosher salt.
  6. Use a large cheese cloth or kitchen towel to wring out the excess water from the soy curls.
  7. In a large food container you can seal, add the soy curls and the cornstarch coating. Shake it up.
  8. Bring a large cast iron pan to medium heat and add the 1/4 cup of vegetable oil. When hot, add the chopped ginger, garlic and the thinly sliced white parts of the scallions for about 2-3 minutes. Do not let anything turn brown as we will cook it more.
  9. When aromatic, add the sauce and cook for a few minutes on medium high (just a *little* above medium) for about 2-3 minutes until it’s slightly reduced and thickens a little. Make sure to stir especially if it bubbles up as to not burn the sauce. Don’t let it start to smoke. Once it reduces a little and thickens, add the soy curls and the diagonally cut green parts of the green onions and cook for another 3-4 minutes.
  10. Turn down the heat to medium and let the soy curls cook more as the sauce thickens even more about 3-4 minutes.
  11. Then one last time, turn heat up to medium high (for real this time), to char some of the soy curls if possible without burning the sauce for a literal hot minute. Use up to a few table spoons of water if needed to deglaze. Just make sure to season to taste with salt if you do this.
  12. Once all the soy curls are coated and you have a nice golden exterior, you are done! Sprinkly with toasted sesame seeds to garnish and serve.

Equipment

Notes

  • To reheat, best if refried in some vegetable oil in a cast iron. Last resort, just heat up in microwave for 30-45 seconds depending on power of microwave.

Find it online: https://bakeroise.com/vegan-mongolian-beef-inspired-soy-curls/