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.
Firstly, pre-heat your oven to 191c, or Gas Mark 5.
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.
When they are okay to handle, squeeze as much moisture out of them as possible.
Evenly distribute a baking pan with the coconut oil to stop the soy curls from sticking to it.
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.
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.
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!
Remove soy curls from the oven and add to the wok, insuring it gets well covered in the sauce before serving. Enjoy!