Mongolian Not-Beef: Vegan Beyond Steak Seared Tips

I have been forced to abandon dairy and it is depressing, yet relieving. My body feels a lot better for it but I'll admit to being down about those old comfort foods I've been forced to abandon. I've been trying all sorts of prepared vegan meals, most of which are too expensive and some just aren't good at all. I've also been perusing the vegan meat substitutes in the freezer section. One of those is Beyond Steak Plant-Based Seared Tips. A surplus of green onions and green bell peppers led me to experiment and I created a Vegan Mongolian (NOT) Beef.

I used my All-Clad Nonstick 12 inch Wok with lid and it worked great. I think the key to getting this right was using the lid to capture the moisture which resulted in a nice sauce and perfectly cooked NOT beef. 

I microwaved a dish of basmati for the base. 

Mongolian Not-Beef 

Vegetable oil in a wok Med High heat

Add in 

2 TBSP minced Garlic

1 TBSP Ginger paste

(lately I've tossed in a red onion or sweet onion, finely chopped and found this an excellent addition)

Cook about two minutes

Turn down to medium heat

Spread

2 bags frozen Beyond Meat Beyond Steak Plant-Based Seared Tips

on top of the garlic and ginger and oil

Cover. Let cook about 3 minutes.

Uncover and 

slice in 4-8 little green onions, white and green parts removing the roots

and ½ – 1 green bell pepper, diced

Toss together and cover. Let cook while 

Mixing together the sauce mix:

1/3 cup soy sauce 

2/3 cup water

1 TBSP Cooking Sherry

1 ½ TBSP Hoisin Sauce

1/3 cup light brown sugar

Uncover and add in

broccoli florets 1-3 cups

1 TSP Red Pepper Flakes

Pour sauce mix over everything and stir together.

Turn heat to medium low.

Cover with lid and cook about 3 minutes.

Sprinkle cornstarch into the liquid. Just move the veg and not-beef aside and sift into the liquid. Mix well and do again in another area of the pan.

Stir well.

Cover.

Turn off the heat.

NOTES: I have found the longer the Beyond Steak Tips cook, the more likely they are to break down. Mongolian beef needs the steak to maintain its shape so do not overcook.