Mongolian beef

Mongolian beef

Tags

Rice

Cook

Ingredients

  • 200g dry soy chunks
  • 100g oyster mushrooms
  • 2 cups boiling water
  • 1 tsp vegan beef bouillon
  • ¼ cup cornstarch
  • ¼ cup soy sauce
  • 2 tbsp shaoxing wine
  • 2 tbsp brown sugar
  • ⅓ cup water
  • 2 tbsp cornstarch
  • 2 tbsp dark soy sauce
  • 2 tsp chilli flakes
  • Rice
  • 2 tbsp sesame oil
  • 2 inches ginger, finely minced
  • 6 cloves garlic, finely minced
  • Spring onions, whites and greens separated

Steps

  1. In a large bowl rehydrate the soy chunks in the boiling water and vegan beef bouillon until doubled in size.
  2. Drain the liquid and squeeze out any excess.
  3. Toss the soy chunks in the cornstarch until coated.
  4. Air fry the soy chunks until golden and crispy.
  5. Clean and cook the rice.
  6. Heat oil in the wok over medium and add the beans, toss to coat with oil then spread them out.
  7. Let cook until the bottom starts to blister and turn golden then transfer to a plate.
  8. In a bowl combine ingredients from soy sauce to chilli flakes. Stir well to combine. Set aside.
  9. Heat sesame oil in the wok. Add the mushrooms and fry until lightly browned.
  10. Add the garlic, spring onion whites and ginger and sauté until fragrant.
  11. Add the sauce and bring to a boil then simmer until slightly thickened.
  12. Add the green beans, spring onion greens and soy chunks and mix until coated.