This is hands down the best homemade Mongolian “Beef” I’ve ever had, vegan style of course 😉 It’s a recipe from CookingLight that I tweaked a little bit for vegan purposes. Hats off to the creators of it, Bruce and Mark!
You can see that the ‘beef’ is actually thinly sliced portobella mushroom caps and whole baby button mushrooms. I served mine over brown rice noodles, though brown basmati rice would soak up all the wonderfulness of the sauce all the better. You choose, Enjoy!