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Mongolian Soy Curls


Why, Hello, Friends!

I come to you from my bed, as I rest after stuffing my face and tummy with the tastiness in the picture above. I. am. so. full.

So, this morning, I was tinkering around on the world wide web, and paid a visit to Kelly Senyei’s blog Just A Taste, where I found this amazing recipe for 30-Minute Mongolian Beef. Course, I don’t eat beef, but I do love soy curls, and they were perfect for this recipe.


For some reason, just the thought of Mongolia makes me happy. You see, growing up on the island of Guam (a melting pot for various cultures), I was exposed to lots of different types of food. We didn’t eat a whole lot of Mongolian food, but every New Year’s Eve, our church would host a parking lot Mongolian barbeque. Y to the YUM! I’m not sure how authentic the food was, as we didn’t have any native Mongolians in attendance, but my little tween heart would swell with joy at the very thought of Mongolian food for many years, thanks to those holiday barbecues.


And then there are Mongolian people–they make my heart glad too. My friend Urnaa, who I haven’t heard from in years, and my good friends Beaver and Rebecca (Hi guys! …if you’re reading this) who were missionaries in Mongolia are some of the best human beings I know.

So you see, I have many positive associations with Mongolia, and I’ve just added another to the list: this entree. I don’t know if Mongolians even eat this type of food, but ya know what? If they don’t, they should, and so should you. It’s that good.


Before I share my version of the recipe, I want to encourage you to check out Kelly’s blog post for some detailed tips and pictures. I must give credit where credit is due, and this time, Kelly takes the cake…errr Mongolian beef.

One more thing… Kelly recommends using low sodium soy sauce for this. I didn’t have any, so I used regular soy sauce, and filled my 1/2 cup measuring device only about 3/4 full of soy sauce and the rest with water. To me, it was still plenty salty.

Okay, ready, set, make this stuff! You know you want to….

Update: FAQ: “Butler’s Soy Curls….what are they and where can I purchase some for myself?”

Soy Curls are these fabulous little meat-like pieces that can be purchased dried (so they keep well for a long time–especially in your fridge or freezer). You can reconstitute them with warm water, and voila! They are ready to add to soup, chili, lasagna, tacos, or whatever you want to put them in. Soy curls are some of my favorites because they are made from non-GMO soybeans. Another reason I love them so much is because their ingredient list is rather short: soybeans. That’s it. For real.

To purchase soy curls, you can do one of two things: buy them from Amazon (this might be your best option if you have Amazon Prime and get free shipping) or visit Butler’s soy curls website and order them directly from the makers. Butler’s soy curls website has some great deals on purchasing soy curls in bulk.

Hope this helps!

Mongolian Soy Curls

Serves 3-4
Prep time 15 minutes
Cook time 5 minutes
Total time 20 minutes
Dietary Vegan, Vegetarian
Meal type Main Dish
Misc Serve Hot
Occasion Valentines day


  • 8oz dried Butler's soy curls ((comes in an 8 ounce bag))
  • olive oil (1/3 cup plus 2 teaspoons)
  • 1/2 cup mushrooms (sliced)
  • 1 clove garlic (minced)
  • 1 teaspoon ground ginger
  • 1/2 cup soy sauce ((fill measuring cup not quite to the top, and fill the rest with water, if you want this dish a little less salty.)
  • 1/2 cup water
  • 2/3 cups brown sugar
  • 1/2 cup cornstarch
  • 1/4 cup chopped scallions (for garnish)


Step 1
Place soy curls in a bowl filled with warm water, just enough to cover them. Soak soy curls for about 10 minutes, then drain.
Step 2
In a saucepan, saute garlic, ginger, and mushrooms in about 2 teaspoons of olive oil, just for a minute or two.
Step 3
Once garlic, ginger, and mushrooms are slightly golden, add soy sauce, water, and brown sugar to saucepan on medium heat. Allow mixture to boil for about 2 minutes, then remove from heat.
Step 4
Toss drained (but still moist) soy curls in cornstarch.
Step 5
Place 1/3 cup olive oil in a wok on medium heat. Stir in soy curls and fry on medium heat, stirring constantly, until soy curls turn a light golden brown on the sides. This should only take a minute or two.
Step 6
Pour soy sauce mixture over soy curls and allow to boil for about 2 minutes. Remove from heat, top with scallions, and serve hot over brown rice.





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{ 17 comments… add one }

  • The Daring Gourmet January 13, 2013, 4:31 pm

    This looks fantastic! And I love the design and composition of the photos. Very nice!

    • Lindsay January 14, 2013, 1:26 am

      Thank you! I really enjoyed visiting your site as well. :)

  • Honey January 13, 2013, 6:56 pm

    Where would one purchase soy curls?

    • Lindsay January 14, 2013, 1:45 am

      Why, hello Honey!
      To purchase soy curls, you can do one of two things: purchase them from Amazon (this might be your best option if you have prime and get free shipping) or visit Butler’s soy curls website and order them directly from the manufacturer. Butler’s soy curls website has some great deals on purchasing soy curls in bulk.

      Hope this helps!

  • Rachael January 14, 2013, 2:22 am

    Ooooh! I have a bag of organic dehydrated soy chunks in the pantry that I picked up at the health food store and have been looking for something to do with them – this fits the bill perfectly! :)

    • Lindsay January 14, 2013, 10:27 am

      Hi Rachael! You don’t have to use “soy curls” necessarily for this recipe. I used the dehydrated soy chunks (also known as texturized vegetable protein–TVP) yesterday in this recipe, and worked fabulously. :)

  • Rebecca January 14, 2013, 3:18 am

    Awwww, love you too!! Looks sooo good! Thats fresh ginger, right? Need to buy some – and a grinder!!

    • Lindsay January 14, 2013, 10:28 am

      I should have used fresh ginger, but I didn’t for this one. It is just alot of ground powder. ;) I’ll have to make that a little clearer in the recipe. But, really, the original recipe calls for fresh ginger. I was just too lazy to go looking for it.

  • Angela February 28, 2013, 3:28 pm

    Tried this is other night, but instead of soy curls, we used seitan. I also didn’t use any cornstarch or oil & it still came out AMAZING! My boyfriend and I were blown away with how good it was. Definitely one of the best recipes I’ve ever tried. Thank you!

    • Lindsay February 28, 2013, 6:41 pm

      Yay! I’m so glad! I’ll have to try it without oil and cornstarch and see how I like it. :)

  • Amber July 30, 2013, 7:50 pm

    I recently bought some soy curls from my local co-op and wasn’t quite sure what do with them. Luckily I found your website! I used low sodium tamari for the soy sauce and these came out amazing!

  • Techlady February 20, 2014, 5:58 pm

    Yes, a definite keeper! I’ve made this several times, with and without cornstarch, and light on the oil. Added extra mushrooms too.

  • Sarah October 6, 2014, 6:55 pm

    I have soy curls in bulk. Do you know how many cups is 8 oz?

    • Lindsay October 20, 2014, 8:30 am

      Hmm…I’m honestly not entirely sure, Sarah. It’s kind of hard to measure soy curls in cups, just because they aren’t very dense. But, I’m guessing it would be around 2-3 cups?? And that’s just a shot-in-the-dark guess.

  • Rachel January 22, 2015, 5:03 pm

    This sounds so fantastic, but I wonder if you have a suggestion for subbing out the cornstarch with something else? I am Gluten Free/Corn Free and really want to make this but I don’t know what to coat them in? What do you think?


    • Lindsay January 22, 2015, 8:45 pm

      Hi Rachel, Hmm….arrowroot flour? Maybe? I’m not 100% sure on that, since I haven’t tried it myself in this recipe, but I guess that would be my first attempt as a substitute. :)

  • Holly Archer April 4, 2015, 3:56 am

    This recipe ROCKS!! I love Mongolian beef from my favorite Chinese Restaurant. Since going plant based I’ve missed my Friday night treat. This is a great recipe and fills that void. Thanks


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