DDD #50! – Vegan Mongolian Beef

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All Photos © Christine Elise McCarthy 2017

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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Click the image above to watch the video.

This dish might be one of the tastiest & easiest recipes I have ever posted!

I steamed the broccoli separately.  I recommend this highly as a way to avoid overcooking it & to keep it from turning an unsightly dark brown color from the sauce.  You can use any kind of rice you like – or put this over noodles of some kind – but try it!

This is a REALLY easy dish to make.  It made my house smell like a Chinese restaurant (in the best way) & was so shockingly good – it was all I could do not to eat the entire recipe in one sitting.  The leftovers were even better today & I wasted no time devouring them.  I think you will be blown away by how Goddamn tasty this fucker is.

Ultra Easy Vegan (or not) Spicy Mongolian Beef 

serves 2

INGREDIENTS

Steamed rice of your choice

1 (8 oz) of your choice of faux beef

1-2 TBS avocado oil (or vegetable or olive oil or oil of your choice)

Cornstarch

1 tsp – 1 TBS crushed red pepper (or sriracha or other chili paste – or hoisin sauce) – optional

1 TBS minced ginger (I used jarred)

4 garlic cloves – minced

1/3 cup low sodium soy sauce

1/3 cup water

1 heaping TBS or more (to taste) brown sugar

1/2 cup shredded carrots

4 scallions sliced

Garnish – sliced scallions, sesame seeds

DIRECTIONS

Toss the fake meat in just enough cornstarch to cover it.

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Heat 1 TBS olive oil in a large saute pan.  Add the crushed red pepper & the meat.  Fry the meat until the outside begins to brown or get a bit crusty.  Maybe 3-5 minutes.  If using real meat – cook it to your desired doneness.  Put the meat on a plate & set aside.

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Lower the heat on the pan to med-low and add another TBS (more or less) of oil  Add the garlic & ginger & let saute about a minute & then add the water, soy, carrots & sugar.  Increase heat to a boil.

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The sauce should thicken pretty quickly.  Add the cooked meat & scallions.   Add some rice to the situation & eat the two servings on your own.  Get drunk & start shit-talking on Facebook about what a badass, cooking muthafuckah you are.

It happens.  Don’t judge yourself.

 

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