The next time you grab for the take-out menu to your go-to vegetarian or vegan restaurant, DON’T ORDER. Just remember this meal and make it. I promise you will not be disappointed.
One of the easiest and tastiest recipes I think we make. This Mongolian “beef” is amazing. Better than any seitan dish I have had in any restaurant. The deep flavors that come from the browned seitan combined with the fresh vegetables cooked to perfection with a slight bite and finally the dried chilies that bring this meal to another level. It doesn’t matter if you make the seitan from scratch or buy it. When seitan is added to the peppers, chilies, and onions you get a spicy and indulgent combination that compares and even surpasses takeout.
- Seitan (Cut into Stripes)
- 2-3 Spring Onion (Peeled and Cut into Large Pieces)
- 1 Inch Fresh Garlic (Grated)
- 3 Cloves Garlic (Minced)
- 1 Large Red Bell Pepper (Deseeded and Cut into Stripes)
- 2 Tbsp of Soy Sauce
- 2 Tbsp of Brown Sugar
- 4-5 Dried Chili Peppers (Cut into Thin Stripes)
- 2 tsp Corn Starch
- 4 Tbsp Cool Water
- ¼ Cup Water
- Make seitan as per recipe or use packaged. Wash and prepare all produce.
- Stir the corn starch and cool water together in a bowl. In a large skillet coated with olive oil, start to sauté the seitan. Immediately brush the seitan with the corn starch mixture coating them completely. Continue to sauté the seitan until they have browned on all sides. Remove from heat and set aside.
- Combine the soy sauce, brown sugar and ¼ cup water together in a bowl. In the same skillet with a coating of olive oil, begin sautéing the peppers. Add the garlic, ginger and dried chilies. Cook for an additional 2 minutes stirring constantly. Add the spring onions and sauté for 2 more minutes. Next, add the soy sauce mixture, stirring until coated.
- Serve immediately on a bed of rice.