Mongolian “Beef”

Mongolian “Beef”


Makes 2-3 Servings

While Mongolian Beef is not actually from Mongolia, we’re going to overlook that because we are happy it could give us inspiration for our version of Mongolian “Beef”. Instead of beef however, our version uses Soy and Brown Rice protein “meat” to make it completely vegan-friendly.

Legend has it that the first Mongolian grills were the shields of their fierce warriors placed over fires. Our recipe is dark and savory, and features genuine red birdseye chilis which pack a kick, so be sure to summon your inner Mongolian warrior if you want to take them on. Even if you don’t eat them, they’re still great to cook with for an even more delicious dish!


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Mogo recommends Szechuan dry-fried green beans or Chinese spinach and peanut salad as excellent sides and compliments to Mongolian “Beef”.


Cooking TimeApproximately 30 minutes
Makes2-3 servings
Spice LevelMedium


Vegan MeatLow Sodium Soy Sauce
Ginger Powder Red Chilis
Brown Sugar Garlic Powder

How to Cook

Our meals are designed to be extremely easy to cook. Follow the directions on this page or from the included recipe card included in your kit, or follow along with the video.

Please note that directions may vary based on your cooking equipment and more water may need to be added and/or cooking times may need to be slightly adjusted. We here at Mogo like induction heating for it’s accuracy and even cooking, but we actually create all our meals on a standard range-top so don’t worry if you are using a standard stove-top because it will work just fine.

Also note that since we don’t use any preservatives, that some of your ingredients may clump in the bags and need a little shake to loosen up. This is natural, so don’t worry!


Soak vegan meat in warm water for 20 minutes in a large bowl.


Prepare rice on stovetop or rice cooker.


While the vegan meat is soaking, get a bowl and put the corn starch in it. Set the bowl aside.


In a pot, add the soy sauce, the brown sugar, the garlic powder, the ginger powder, and the red chilis and set it aside as well.


When the vegan meat has finished soaking, squeeze out the water with your hands and then coat the vegan meat with the corn starch in the large bowl.


Bring the pot with the sauce in step 4 to a boil, then reduce heat to low and simmer for 10 minutes. Stir occasionally.


While the sauce is simmering, heat a pan with a light coating of vegetable oil and add the corn starch-coated vegan meat. Cook until the vegan meat is lightly browned on each side, which will take around 3-4 minutes for each side. Gently stir the vegan meat occasionally to avoid burning it.


When the vegan meat has finished cooking, add it to the pot with the sauce and simmer over medium-low heat for an additional 5 minutes while making sure all of the pieces of vegan meat are evenly coated with the sauce.


Serve with the rice and enjoy!