Beyond Meat Chili Beef Lettuce Cups

Beyond Meat

Recipe from Beyond Meat.

PREP: 30 mins
COOK: 15-20 mins
SERVES: 4

THERE'S MORE WHERE THIS CAME FROM!

Try Veganuary

Ingredients

INGREDIENTS:

1 Pack Beyond Meat Ground Beef
3 TBSP Veg oil
2 Garlic Cloves peeled and minced
2 TBSP Ginger chopped/Grated
1 Long red chili sliced
3 3/4 TBSP Soy sauce
1 TBSP Maple Syrup
1 TBSP Gochujang Paste
Handful of Cilantro
2 Baby gem lettuce heads
1 Cucumber
1 Carrot peeled
1 Cup Rice vinegar
2/3 Cup Sugar
¼ TSP chili flakes
1 TBSP Grated Ginger
2 Spring onions thinly sliced lengthwise

Recipe from Beyond Meat.

PREP: 30 mins
COOK: 15-20 mins
SERVES: 4

Method

Method:

1. Combine the vinegar together with the sugar, tbsp of grated ginger, salt, and chili flakes, whisk until the sugar has dissolved.

2. Shave the carrot and the cucumber into ribbons, use a peeler or a mandoline. Add both to the pickle juice and set aside for at least 30 min before using.

3. In a wok or frying pan add the Beyond Beef Ground, cook on medium heat, breaking it down with a spoon for 5 minutes. Now add the vegetable oil, ginger, garlic, and chili and cook for 2 minutes. Finally add the soy, syrup, and gochujang paste, stir well and cook for 10 minutes until the crumble is fully cooked. Leave to cool at room temperature.

4. Divide the baby gem leaves and spoon the ground on top of each leaf. Garnish with the pickled vegetables and fresh cilantro and spring onion. Enjoy!