Vegan Mongolian Beef Soy Curls
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- Опубліковано 10 лют 2025
- This vegan mongolian beef uses soy curls to mimic the unctuous crisp and chewy texture of the original dish but has the same sticky sweet and savoury sauce!
VEGAN MONGOLIAN BEEF RECIPE: bit.ly/2KgQxlz
GARLIC BOK CHOY: bit.ly/3cpx8La
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I enjoy your show so much, Lisa! I am 73 years old and I have been vegan for over 20 years. I would never predicted that vegan foods would undergo such a dramatic revolution. I have never enjoyed food so much! All of your recipes taste fantastic! I am so grateful and enjoy your breezy, light hearted sensibility. I look forward to all of your recipes and I have tried most of them. I wish you continued success. I also like your vegan Vietnamese cuisine.
Shut up, I just finally ordered soy curls. Now I can't wait to receive, I'm totally gonna try this!!!!
hahaha i would be honoured if you tried it :D i cannot stop eating soy curlsssssssss
We don't have soy curls in the UK and it costs so much on ebay/amazon 😭
@@rekkhar8766 They're sold in holland and barrett :) just called 'soya chunks' and have a different shape but its the same thing :)
Us too, gonna make it that is. Soy chunks here in the UK.
We want curls! 😁
Rekkha R I use a company online called Sous Chef and they sell soy twists which are awesome and not expensive at all. You should check them out
a vegan who actually makes delicious looking food instead of being overly obsessed with everything being "healthy". Appreciate it!
There's tons of vegan channels like that lol. Where have you been? Do you need a list of them?
We gotta keep that reputation of health tho
@Adam A. Well when you like the food you eat you don't need a cheatmeal. I can't imagine eating only chicken rice and steamed veggies every day lol
There's nothing wrong with them being obsessed with healthy vegan eating. This type of food she's making, should be eaten in moderation either way, it's not healthy.
@@Mindyobusiness89 there's nothing wrong with it but it's nice to see channels who aren't
You need to start freezing your ginger so it doesn't go bad! I just freeze the whole piece and straight from the freezer you can grate it. It tastes fresh everytime.
but then it's so cold to hold it XD
I buy a big piece & grate it & freeze it flat so I always have 'fresh' ginger.
I Buy Ginger and GArlic grade it both and put it into icecobe trays i have tiny ones for 50 pcs all 1x1 cm wenn they frozen i pop them into a box and repeatXD
Me too. I also do that with fresh turmeric
Great tip thank u. I forever waste mine too. Never again 🙌
Wonderful demonstration- thank you so much. I’m 78 and been a vegetarian for many years. We’re so lucky to have so many delicious choices today and so many awesome cooks sharing their recipes for us to try!
We did the air fry version & it was DELICIOUS!!! The texture, the flavors, everything was spot on! We made it with Egg Foo Young (veganized) and cauliflower un-fried rice. What a hit. There wasn't much in the way of leftovers but it was just as good the next day. Thank you so much for the inspiration! 🤗
My first time watching ur channel and I absolutely love ur personality. U are so down to earth and hilarious. U make cooking super fun. Thanks so much for this receipe. Im gonna give it a try.
This looks so good. Omg. I love garlicky pea shoots too. I need all of this
Cooking the soy curls in this way (and with the sauce) was such a hit for my husband and I that the rest of the soy curls have been "betrothed" for this recipe only. The only modification I made was adding some steamed broccoli to the curls as I was mixing the sauce through. Delicious! A must try!
Hooray for UA-cam's algorithm that sent me here! You are a crack up. It is refreshing how you don't take yourself too seriously, and you obviously enjoy tossing a few ingredients into a pot and coming up with a delicious meal. I love soy curls, so I will definitely try this recipe!
Just ordered some soy curls. Cant wait to try! Slowly moving to vegan here. So glad you make "normal" not overly healthy vegan food. Man your stuff and Cheap Lazy Vegan is the BOMB!
I’ve made this twice in the past week with pan fried tofu! The sauce with the garlic/ginger/green onion is SO yummy!! Adding it to my favorite recipes
I was hoping to see someone who pan friend them! WOOT WOOT...going to give this recipe a shot! Thank you!
Yooooooooooooo what da hippo !?!? I just made this and oh my God this is literally the most delicious recipe ever.... I was skeptical to be honest but omg them curls are the bomb. And omg this whole lifetime I never knew fried ginger is the best secret weapon to a stir fry 😋
Omggggggg this is the recipe I’ve been waiting for
Same!! She saved the day!
I'm totally making this tomorrow🤩💖 I love this energy vibe today 💖
This was amazing💖 thanks so much🤩
OMGosh!!!!! Before I went vegan I ADORED Mongolian beef!! I am so making this, thank you! I’m glad you were in my suggestion list. Subscribed.
I stored ginger in room temperature, away from direct sunlight and well ventilated space just like potatoes, garlic, onions etc. It is still good even like one month later. Ginger is a live root so it will sprout shoots and shrivel up as time goes by. As long as it is kept dry, it won't rot or develop mould. The skin on the cut portion will dry up and form a crusty skin, kinda like it's healing itself. Try it!
I love you! Making this tonite.
I never crave green beans, but I get the feeling that they would be delicious with this recipe!!
Lisa- this recipe is no doubt 100% responsible for the 5lbs of my COVID weight gain. 🤗
I found this video and channel when trying to figure out what to do with soy curls. I just made this for supper tonight and it was delicious! I didn't have dark soy sauce and I did double the sauce recipe because we like things extra saucy. I will definitely make this again and I subscribed!
This is one of the best recipes on youtube, amazingly good and easy!
Thank you, this is perfect. I didn't think baking soy curl would actually be this cruchy, the sauce is pretty good too
9:44 nice shot of the pea shoots!
This recipe looks yummmm
TFS and showing actual problems in the kitchen...it takes away the intimidating aspects 👍🏼
Girlfriend, why am I just finding your channel? I’m newly pescatarian (2 months in) and was craving beef, beef and more beef. I mean craving my favorite beef dishes, beef and broccoli and Mongolian beef. I just paused your video and ordered soy curls, but I went with Butler Foods, easier to find in US. Thank you so much 🥰
I'm from Mongolia and just literally googled wtf is Mongolian beef. Found out that it is Chinese dish originally from Taiwan lmao, have no idea why those guys named it "Mongolian Beef" cuz here "Mongolian beef" is a whole different thing lol. Anyways new good stuff, thank you!
YEAH when i was researching I could only find Taiwanese sources (which makes sense) but it was all called Mongolian beef so I was like......I guess.... I call it that..?
@@Thevietvegan haha yeah after all its just name xD
I made this tonight and it was delicious thank you so much.
I have made this many times and my family loves it! I got a special request from my son to make it for his 18th birthday tomorow. Thank you!
Delicious recipe, thank you very much! I made it for dinner and we enjoyed like in restaurant.😎 I baked soy peaces in oven. And a nice hack: I fried ginger slices in a coconut oil till crispy, then removed it, made the dip, and added crispy ginger slices at the top of the dish. Yammy!
whoa this recipe looks insane! will try once I find some curls.
Love your enthusiasm cooking soy curls❤
Made this last night. Came out perfect. Thanks for ideas on how to use soy curls
Don’t apologize for being weird! Its a great quality to have😊
Made this lastnight for the first time with my family. Changed it up a little bit. We loved it!!!
I started working at P.F. Chang’s about 5 months ago and have recently started on the cook line from doing prep.
Generally speaking my preference is the “stock velveting” which is a slower cooking at 300* and the meat retains the marinade, but doesn’t have that fried or battered outside.
Again, all preference. But my “go to” now is basically a very natural meat with the stir fry sauce. It’s really good that way.
Hi Lisa, thanks for sharing you Vegan recipe!
I just made this after months on debating the cost of soy curls and omfg I'm so in love. I fried it this time to try the recipe as it is. It's incredible. I'm gonna try baking them next instead and hopefully the texture matches
Heard a tip on the Rachael Ray show years ago to freeze your ginger. I’ve been doing it ever since. Never goes bad and always have some when I need it.
Your personality rocks. I just bought soy curls on sale at the grocery store. I’m so excited to try this!
This looks so great. I need to get the courage to cook more complicated things.
I made this today and it was so good. Even my husband and friend's thats not vegans loved it. Thanks!!
Yay! I'm so glad to hear that :D
Great video, adorable personality - can't wait to see what you do next! Subscribed!
Super random comment but we tried your marinated soy curls from your vegan banh hoi video on banh mi and it was life changing !!!!
Looks incredible! You have such great cooking sense 💕💕💕
Thank you so much 🤗
Hell yes!!!!! Friday night with Lisa. Now that’s a good time. Yesterday Janelle made Pie. This is making lockdown easier. Yep I said lockdown. 🤪 Thank you!!! And keep up the great work. 🥰
Haha this is amazing timing! Bought my first bag of soy curls thinking “hmm what do I do with this” and then you share this video! Can’t wait to try!! thanks so much Lisa 😍😍
i had a fun time watching you cook! thanks :)
I really like this filming format with the wide master shot and then the hand-cam for skillet close-ups
I'm so happy to help out your channel!
Ok you’re too cute! Love your personality!
I had ordered soy curls about 2 years ago. I didn’t really know what to do with them. Ended up using some and throwing the rest out 🤦♀️.
I just recently decided to try them again and found so many vegans sharing great recipes . I can’t wait to try yours. This looks amazing!
Yum!!! I just made this for dinner! Thank you for sharing!
Sooo bomb! My non vegan -skeptical niece loved it and had some for dinner. Thank you !!!!!!!
I'm so happy to hear that!
Made this tonight your way and WOW! AWESOME RECIPE!!! thank you
Just made this. It's fantastic. Thanks for the recipe.
I love how you make it interesting!!! The first time I watched your video!!! I had to subscribe!!! I need to watch all your videos
Looks luscious and the sesame seeds are a nice touch!
Lol first time watching your channel and your so funny I love your energy ❤
I love your videos, especially your cooking ones. You are so entertaining! Just looked at the recipe and confirmed I have everything except dark soy sauce. It's about to go doooowwwnnn. 🍛🥬🥢😋
whoooo! I hope you like it!
Wow that looks amazing! I have a bunch of those soy curls bags just sitting in my pantry. Gonna try this dish thanks for sharing!!
I live in Michigan we have several Asian markets here am going this morning to het the curls and I actually have the rest because I cook Asian wings a lot lol
Thank you for this video
Ty so much for this. Just finished making it and so much yum :)
I loved your energy :) Thanks for the recipe, I will make this tomorrow!
Bring your clumpy friends 😂😂😂😂😂 so fun to watch you as always Lisa. Btw, if you like a little twist you could also add dried whole chillis to that sauce it'll give it some zing
Amazing recipe! I made it !
I would totally veggie it up " looks yummy! 😋
Thank you for sharing, I made them this week and they were absolutely amazing! I already want to make them again haha
Thank you so much for this recipe
I recently peeled my ginger, cut into chunks and put it in the freezer. It grates really well, specially with a micro plane.
I made it last night when I got home from work, didn’t have mushroom broth powder so I used better than bouillon veggie from Walmart and damn! Magic happened!!
I just discovered soy curls and love them! This recipes looks awesome! I will definitely be trying this one, thanks for sharing.
I've seen this video before. I like it just as much 2nd time around .
made this. delicious!!😋😋😋💥
I keep a hand of ginger in a baggie in the freezer and grate as needed so it never goes bad. I also like to have some sliced ginger very small sticks in baggie in freezer for when I need it.
That looks sooo good. Might make it this week.
This looks DOPE!!! Thanks for the awesome recipe also! Havent visited the channel in a while and must say your skin looks FANTASTIC 👌😎
Lol welcome back
Girl I love your vibesss, ur so cool, subbed expeditiously
This looks so good! OMG yum!! I have never heard of soy curls but I'm going to have to hunt some down 🙌🏻
Lol i'm a little obsessed with soy curls right now, I can't stop eating them
@@Thevietvegan just found an Aussie wholesaler who is selling boxes of six packets online. Can't wait for them to arrive 😋
Alice Walker hi, also in Australia, can you share the company with me for the Soy curls please?
@@carolmiller5058sorry, I only just read your comment now coming back again to this recipe! I've since discovered "Vincent Vegetarian Vegan Soya Twists" at Asian Groceries and "Nutrela Soya Chunks" at Indian Groceries which are both only about $3 here in Melbourne/online and are pretty similar. I don't remember/ can't find the soy curls website anymore 😅
Oh, Thankyou, how sweet to answer me 🥰, I’m going to Melbourne soon, I will check some Asian grocers there.
Thanks for sharing I bought so many dehydrated mock meats can’t wait to make it :)
Really love this! Easy too. I feel like you could really impress non vegans with this recipe. Thank you 🙏🏽
You are delightful 😄 and that meal looks so friggin good
That looks amazing
This looks amazing!
Looking at them straight out of the oil made me think of fried clam strips....I wonder if some Nori powder and Old Bay seasoning would give it that seafood flavor. 🤔 Great video and recipe BTW 👌.
I gotta try this in the next day or two. AMAZING recipe, Lisa!! ❤️
Thank you for this! Looks soooo yummy!
Thank you for sharing your cooking skills. I have been vegan since the 70s and soy curls is a relatively new addition to my diet. Any additional details you can add if you bake instead of deep fry the curls? i.e. temperture, time and best oil etc.
Very good technique
This looks awesome lisa and pretty simple. Thanks. X
Terrific video! Keep in mind that Soy Curls are not the same as TVP. Soy Curls are a whole food (whole soy beans), non-gmo, and are the proprietary product of one company only, Butler Foods. TVP is made from de-fatted soy beans, so is not a whole food, is sold in both gmo and non-gmo versions, and is produced by many different companies world wide. Thanks for the great recipe! 😊
Soy curls. Are. 🔥🔥🔥🔥🔥. I have like 6 bags in my cupboard :). Making this!
Wowsers!! Looks soooo good!
Think they'll work with air fryer?
Just a tip for the ginger. Buy your ginger, wash it, break into thumb size pieces, and put it in a ziplock freezer bag and place in freezer. Then, when you need some for a recipe, take out a piece, grate what you need, and put what you don't use back in the freezer. It freezes surprisingly well, and you will always have ginger available without it going bad.
Thank You❤
Yes! Can’t wait to make this!
Saving this for a rainy day! Congratulations Lisa! Well done! :)
I keep a hand of ginger in the freezer in a plastic bag with as much air squeezed out as possible so I can have fresh grated any time I need it plus it is easier to grate when frozen than not frozen.
Thanks for this delicious recipe Lisa! I've made a similarly flavoured dish without deep frying using Yves ground round as the protein component. Another option if you don't have access to 'soy curls,' search out TVP chunks. TVP = Textured or texturized vegetable protein. In Vancouver you may find at Famous Foods on Kingsway. For best results ALWAYS squeeze out the liquid after re-hydrating!
Thank you!! I spend a lot of money eating at every vegan Vietnamese restaurant in the San Francisco Bay Area.
I'd like to make it myself.
Hey have you tried double coating the soy curls? Basically do the step you did, but afterwards spread them out on a tray and let them set in the fridge for 20 minutes, then recoat. This helps keep them from sticking.
This looks amazing