Vegan Mongolian “Beef” and Mushrooms

Ingredients

• 100 gdry soy chunks
• 100 gfresh mushrooms (oyster mushrooms used here)
• 15 mlsoy sauce
• 15 mlShaoxing wine or another rice wine (optional)
• 32 g, plus 1–2 tbsp (15–30 ml) more if neededcornflour
• as neededneutral oil, for frying
• 30–45 ml, adjusted to tastesoy sauce
• 60 mlwater
• 10 mldark soy sauce
• 2–4 tbsp (25–50 g), adjusted to tastebrown sugar
• 4 gcornflour
• 15 mlwater, at room temperature
• as neededneutral oil, for frying
• 10 mlminced ginger
• 4 clovesgarlic, minced
• 4spring onions, cut into 5 cm lengths, white and green parts separated

Instructions

1. 1

   View the method

   Refer to the accompanying video or photos for a visual guide to preparing the dish.

2. 2

   Rehydrate soy

   Put the soy chunks in a bowl and cover with boiling water until they have doubled or tripled in size. Alternatively, soak them overnight in room-temperature water.

3. 3

   Squeeze and break

   Squeeze the liquid from each chunk. If the chunks are large, break them into smaller pieces.

4. 4

   Season the chunks

   Add 1 tbsp (15 ml) soy sauce and the Shaoxing or other rice wine, if using. Mix well and set aside.

5. 5

   Mix the sauce

   Combine the sauce ingredients and adjust them to taste. You can begin with 2 tbsp (30 ml) soy sauce and add more after cooking if needed; set the sauce aside.

6. 6

   Make the slurry

   Stir the 1/2 tbsp cornflour and 1 tbsp room-temperature water together until the cornflour dissolves. Set aside.

7. 7

   Coat the chunks

   Add the 1/4 cup cornflour to the soy chunks and mix well. If they still seem wet, add another 1–2 tbsp cornflour to coat them.

8. 8

   Heat the oil

   Set a large frying pan or wok over high heat and add enough oil to submerge the chunks at least halfway.

9. 9

   Test the heat

   When small bubbles appear in the oil, test it with a small piece of soy chunk. The oil is ready if the piece sizzles rapidly straight away.

10. 10

    Add the chunks

    Carefully add the soy chunks to the oil, working in batches if your pan is not large enough.

11. 11

    Fry until crisp

    Fry for about 3–5 minutes in total, until golden brown and crisp throughout. Watch closely so the pieces do not burn.

12. 12

    Drain the oil

    Lift out the soy chunks and turn off the heat. Remove the oil from the pan; the neutral oil can be saved for another recipe if desired.

13. 13

    Brown the mushrooms

    Use the same pan to fry the mushrooms over medium-high heat until lightly browned. Leave them undisturbed for a few minutes on each side so they can release their water.

14. 14

    Cook aromatics

    Move the mushrooms to one side of the pan and add a little oil. Sauté the garlic and ginger for around 1–2 minutes, until aromatic.

15. 15

    Add sauce

    Turn the heat up and add the white parts of the spring onions. Sauté until lightly browned and charred, then reduce the heat to medium. Pour in the sauce and stir until the sugar dissolves and the sauce thickens slightly.

16. 16

    Finish the stir-fry

    Add the fried soy chunks and stir the slurry again before pouring it into the pan. Mix until the sauce thickens and coats the chunks. Taste and add more soy sauce if needed, then stir in the green parts of the spring onions. Turn the heat up high, mix once more and switch off the heat.

17. 17

    Serve immediately

    Serve while the soy chunks are still slightly crisp. This dish is best enjoyed with steamed rice.

What is Mongolian “beef”?

Mongolian beef is an American Chinese-style dish, commonly made with beef in a sweet, savoury soy-based sauce. This version swaps in soy chunks and mushrooms while keeping the glossy glaze and aromatic mix of garlic, ginger and spring onions.

Crisping the soy chunks separately before adding them to the sauce helps them hold their texture. Mushrooms bring a savoury contrast and make the stir-fry feel more substantial.

Nutrition and macros by portion

The nutrition label shows one serving as written: 213 calories, 19g protein, 32g carbs, 1g fat.

The soy chunks provide most of the protein and carbohydrates, while the brown sugar and sauce add further carbohydrates. The frying oil and any oil used to sauté the aromatics contribute fat; serve with vegetables or a modest portion of steamed rice to round out the plate.

Choose and prepare the soy chunks

Rehydration: Soak the dry chunks until they have expanded, then squeeze out as much liquid as you can. This makes room for the soy sauce and wine to season them.

Coating: Cornflour helps create a crisp outer layer when the chunks are fried. Add the extra spoonfuls only if the coating needs help clinging to wet pieces.

Get the frying right

Oil temperature: A small piece should sizzle rapidly as soon as it hits the oil. If the oil is not hot enough, the coating can absorb oil instead of turning crisp.

Batch size: Fry in batches if necessary, leaving space around the pieces. They should be submerged at least halfway, and need about 3–5 minutes in total to turn golden and crisp.

Brown the mushrooms

Leave the mushrooms in contact with the hot pan for a few minutes on each side rather than stirring them constantly. This gives their released moisture time to cook off and helps them brown.

Once lightly browned, move them aside while the garlic and ginger cook. This keeps the aromatics in contact with the pan without overcooking the mushrooms.

Balance the glaze

Soy sauce: Start at the lower end of the range, then taste the finished dish before adding more. Dark soy sauce mainly lends colour, while regular soy sauce brings the saltier, more direct flavour.

Sugar and slurry: The sugar helps make the sauce sweet and glossy; the cornflour slurry thickens it so it clings to the chunks. Stir the slurry again just before using, as the cornflour can settle.

Keep the chunks crisp

Add the fried chunks only after the mushrooms and sauce are ready, then mix just until everything is coated. The longer they sit in the glaze, the less crisp their coating will be.

Serve straight away with steamed rice. The rice complements the sweet-savoury sauce and makes an easy side for the stir-fry.

Recipe notes & tips

• Squeeze the rehydrated soy chunks firmly so they do not carry excess soaking water into the coating.
• Keep a close eye on the chunks as they fry, since the cornflour coating can brown quickly.
• Use a wide pan so the mushrooms have room to brown rather than steam.
• Taste the sauce before adding the full amount of soy sauce, as its saltiness can vary.
• Stir the cornflour slurry just before pouring it into the pan.
• Have the sauce and aromatics ready before the fried chunks go back into the pan.

Variations

• Try another mushroom: Use another fresh mushroom variety in place of oyster mushrooms.
• Adjust the sweetness: Use 2 tbsp brown sugar for a less sweet glaze or more to taste.
• Skip the wine: Leave out the Shaoxing wine or use another rice wine as suggested.
• Change the heat: Add chilli to the sauce for a spicier version.
• Make it gluten-free: Choose suitable gluten-free soy sauce and check that the other packaged ingredients meet your needs.

Common mistakes to avoid

• Chunks still wet: Squeeze them well after soaking and add the extra cornflour if needed.
• Oil not hot enough: Wait for small bubbles and test with a piece that sizzles rapidly.
• Crowded frying pan: Fry in batches so the pieces have room to crisp.
• Mushrooms stirred too soon: Leave them untouched for a few minutes on each side to brown.
• Slurry left to settle: Mix it again immediately before adding it to the sauce.
• Chunks added too early: Stir them into the finished sauce just before serving to retain some crispness.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat in a frying pan until piping hot; the soy chunks will soften as they sit in the sauce and are unlikely to stay as crisp.

Frequently asked questions