Mongolian ‘Beef’
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- Serves: 2
- Preparation: 10
- Cooking: 20
- Ready: 30
A hearty, ‘meaty’ main which offers a full on umami taste sensation!
Ingredients
For the ‘meat’
- 200 g mock ‘beef’ or seitan or 60 g TVP cutlets or 200-300 g extra firm tofu, sliced
- corn flour for coating the ‘meat’
- oil for frying the ‘meat’
For the sauce
- 5 cm piece of ginger, grated
- 2 cloves garlic, minced
- 2 teaspoons corn flour
- ¼ cup vegetable stock
- 4 teaspoons thick mushroom sauce
- 4 tablespoon soy sauce
- 1 teaspoon sweet soy sauce (kecap manis)
- ½ teaspoon sesame oil
- 2 tablespoons brown sugar
Method
Toss the rehydrated TVP, mock ‘beef’, seitan or tofu in corn flour, then shallow fry in oil until crispy. I use coconut because its super healthy. Put the ‘meat’ aside.
Gently fry the ginger and garlic until fragrant.
Combine the corn flour and remaining sauce ingredients in a bowl.
Add the sauce mixture to the fried ginger and garlic, and heat until the sauce boils and thickens.
Add the ‘meat’ back in, and toss until it is coated in the sauce.
Serve over rice or noodles.
Additonal notes
Recipe courtesy of Rob’s Dogs, taken from Rob’s Dogs’ cookbook I Can’t Believe It’s Vegan
Rob’s Dogs is a small hands on charitable organisation, founded in 2013. It provides administration, marketing and fundraising support for seven small animal welfare groups around the world which actively help animals. Rob’s Dogs relies on donations and merchandise sales to fund its work, disbursing funds to the active groups to enable them to perform free sterilisations for street dogs.
PETA estimates that one unsterilised female dog and her offspring can produce 67,000 dogs in just six years! So in addition to using Rob’s estate’s limited funds, Rob’s Dogs continues to fundraise independently to enable its work to continue.
I Can’t Believe It’s Vegan is the charity’s first cookbook and all proceeds go towards helping dogs.
Facebook: Robs Dog’s
Twitter: @Robs_Dogs
Instagram: @robs_dogs
