Mongolian seitan recipe 🥢 - James Strange (2024)

Mongolian chicken and Mongolian beef are two dishes that I love. With the new diet, they are not on the menu. This gout friendly version is delicious and simpler than my other versions.

Just a quick note. The dish Mongolian beef and especially Mongolian chicken are Americanized Chinese dishes. I know from people who have traveled or worked in Mongolia say you will not find these dishes in Mongolia.

In this version, we are using beef chunks (seitan) that are already tender, so we do not need to velvet the “beef.” This bag was made in Taiwan and purchased from May Wah Market, but 99 Ranch sells a similar product from Taiwan.

You could also use my Shreddable chicken style seitan.

Ingredients:

Seitan: For this one we used Beef Chunks but any seitan will work.

Hoisin Sauce: Its has a slight liquorice flavor and is sweet.

Mushroom stir-fry sauce: Its add some umami and is slightly bitter.

Roasted sesame oil: Got to use it in a stir-fry. But it should be added at the very end of cooking.

Garlic: In stir-frys fresh roughly chopped is best.

Ginger: In stir-frys fresh roughly chopped is best.

Shallot: We used a small shallot but onion could also be used.

Green onion: I prefer to use the small ones. But I treat the white part and the green part like two different ingredients.

Everything is prepped and ready to cook. The dish cooks very quickly, so have everything prepared ahead of time. Notice how the seitan has grooves in it? They are perfect for holding onto the sauce.

Start by heating half a Tablespoon of oil. When doing high-temperature stir-frys, I use peanut oil. Today olive oil was used.

When the oil starts to get, hot add the garlic, ginger, and shallot. Cook until you can start to smell the garlic and ginger. This will help to flavor the oil.

Add the seitan and cook until the seitan gets some color on all sides. Keep everything moving. This will help not to burn the garlic.

When the seitan has some color and the oil has been absorbed, remove everything, and set it aside. But keep it and the sauce within arm’s reach. From here on, it goes quickly.

Put the pan back on the heat and add half a Tablespoon of oil to a medium heat pan.

Add the white part of the green onion and stir when they are sizzling; add the onion’s green part.

Return the seitan with the garlic, ginger, and shallot to the pan. Pour on the sauce and mix.

When the sauce has coated everything and is hot the dish is ready to serve.

Your dish is now ready to serve.

If your curious the video above is my Mongolian chicken recipe that has just over one million views.

• Twice cooked seitan recipe🔥
• Shreddable chicken style seitan 🍽
• Seitan and veggie stir-fry 🥦
• Sweet and sour seitan recipe 🥡
• Hand washed shreddable seitan ✋

Please pin this recipe for latter.