Mongolian Spicy Vegan Beef Recipe

Mongolian Spicy Vegan Beef Recipe

Like it spicy? Look no further

To create the our Vegan Mongolian beef recipe, you will need to get hold of some soy curls.

Soy curls are low in fat and saturates, and are a great source of protein. They can be used in many different recipes as the texture makes for a great substitute in traditional chicken and beef dishes.

In this recipe, the “beef” is firstly boiled to make it soft, added to the oven to make it crispy, and then fried with a delicious Mongolian-style sauce (yep, it’s spicy!) to give it that sticky coating that we all enjoy.

Take a look at our Vegan Asian Recipes page for more like this!

So, if you’re looking to wow friends or treat your taste buds to an abundance of different flavours with a gluten-free and oil-free dish, you can do so right here in less than half an hour.

This dish, we think, is best served with a fragrant Mongolian vegetable fried rice.

Enjoy, and let us know what you think by giving us a star rating or leaving a comment below…

Mongolian-Style "Beef" in a Spicy Chilli Sauce

Traditional Mongolian-style vegan beef, made with soya strips and marinated in a delicious garlic, ginger and tamari infusion, decorated with sesame seeds and fresh spring onion. Best served with Mongolian vegetable fried rice.

Course Main Course
Cuisine Mongolian
Keyword asian recipes, mongolian, plant based, vegan, vegan beef
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2
Calories 121 kcal


Mongolian Beef

  • 100 grams soy curls
  • 1 tbsp coconut oil

Sticky Sauce

  • 1 tbsp cornflour
  • 3 tbsp gluten-free tamari
  • 1 tbsp maple syrup/agave
  • 1/3 cup your favourite veggie broth
  • 2 cloves garlic minced
  • 1/2 tsp fresh ginger finely chopped
  • 1/2 tbsp red chilli flakes


  1. Firstly, pre-heat your oven to 191c, or Gas Mark 5.

  2. Add your soy curls to boiling water and simmer on a medium-low heat for 10 minutes. Once cooked, drain and rinse them with cold water.

  3. When they are okay to handle, squeeze as much moisture out of them as possible.

  4. Evenly distribute a baking pan with the coconut oil to stop the soy curls from sticking to it.

  5. Add the soy curls to the baking pan and bake for 15 minutes on the top shelf, turning half way through to ensure that nothing is sticking to the pan.

  6. When the soy curls have a few minutes remaining, mix the sauce ingredients together, add to a wok/deep frying pan and bring to a boil.

  7. Once boiling, turn down the heat and cook for a few minutes until the sauce begins to thicken slightly. Feel free to add more veggie broth if the sauce gets too thick for your liking!

  8. Remove soy curls from the oven and add to the wok, insuring it gets well covered in the sauce before serving. Enjoy!

Take a look at our Vegan Mongolian Recipes for inspiration!

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