Vegan Mongolian Beef

Place the rehydrated imitation beef slices, dark soy sauce, and 2 tablespoons cornstarch in a large bowl and mix well to ensure the slices are fully coated.

Heat the oil in a large wok or sauté pan over medium-high heat. Once the oil is hot, add the imitation beef slices and stir-fry until heated through and slightly crisp around the edges, 8 to 10 minutes. Next, add the green onion, Thai chilies (if using), garlic and ginger and continue to stir-fry until the green onion is tender and the garlic is fragrant, 2 to 3 more minutes.

Meanwhile, combine the remaining 2 tablespoons of cornstarch with 2 tablespoons of water in a bowl, and whisk until a cornstarch slurry is formed. To the bowl, add the low-sodium soy sauce, broth, and coconut sugar. Give it another good whisk and add the sauce to the wok.

Reduce the heat to medium and continue to simmer, stirring often, until the sauce thickens and reduces a bit, 3 to 4 minutes.

Garnish with toasted sesame seeds and serve immediately with white rice or noodles and enjoy!