Sauce
1. In a small bowl stir the soy sauce, sugar and 1/4 cup of broth, then set aside
2. In a small cup stir the cornflour and chilled water, then set aside
Rice
1. Rinse the rice then add it to a deep pan with 350ml of cold water. Bring it to the boil, stir once then replace the lid and let it simmer for 20 mins. Do not lift the lid off.
2. After 20 mins turn off the heat fluff with a fork and replace the lid for 3 mins. It is then ready to serve.
Beef:
1. Cut the seitan into strips about 2 to 3 inches long and between a half a cm and 1cm wide.
2. In a medium bowl add the cornflour then toss the seitan strips.
3. Place a large skillet over a medium heat and coat with oil. Add the seitan strips one layer at a time and cook them for 4 to 5 mins until the strips are browned and crispy. Turn and dry for another 4 to 5 mins until the other side is crispy. Remove them and put them on a paper towel.
4. Add the garlic, ginger and dried chillis to the skillet and saute for 2 mins until fragrant and the chillis begin to darken.
5. Add the seitan strips, add the sauce from the small bowl and mix together. Add the cornflour from the cup and half the the scallions.
6. Flip the mixture a few times to coat the and cook for 2 mins until the sauce becomes thick.
Serving:
Add the rice to a bowl or plate, place the seitan strips on top, then add the remaining scallions and scatter with sesame seeds. Serve your Mongolian mock beef and enjoy!

Sauce:
2 tablespoons of soy sauce
2 tablespoons of coconut sugar (or turbinado / organic brown / granulated)
60ml / 1/4 cup of seitan broth (or vegan stock)
2 tablespoons of chilled water
1 teaspoon of cornflour

Stir Fry:
225g of Seitan
2 tablespoons of cornflour
2 tablespoons of vegetable oil
2 garlic cloves - finely chopped
1 teaspoon of ginger - finely chopped
3 dried red chilli peppers - halved
2 scallions cut into 1 inch pieces
2 teaspoons of sesame seeds

Rice:
250g of rice