Beyond Meat Beef & Chilli Salad Cups

Ingredients

1 packet Beyond Mince
3 tbsp vegetable oil
2 cloves garlic, peeled and chopped
2 tbsp minced/grated ginger
1 long sliced red chilli
40ml soy sauce
1 tbsp maple syrup
1 tbsp gochujang paste
a handful of coriander
2 mini gems
1 cucumber
1 peeled carrot
250 ML Rice vinegar
150 g sugar
¼ tsp chilli flakes
1 tsp grated ginger
2 spring onions, sliced lengthways

Method

1. Mix the vinegar with the sugar, a tablespoon of grated ginger, salt and chili flakes, stirring until the sugar has dissolved.

2. Grate the carrot and cucumber into strips, use a vegetable peeler or mandolin. Add both to the pickle juice and set aside at least 30″ before using.

3. Add the Beyond Mince to a wok or skillet, cook over medium-high heat and shred with a spoon for 5″. Now add the vegetable oil, ginger, garlic, chili and cook for 2″. Finally add the soybeans, honey and gochujang paste, stir well and cook 25 cm until the mince is fully cooked. Allow to cool to room temperature.

4. Divide the small gemstone leaves and pour the hash over each leaf. Garnish with pickles and fresh cilantro and spring onions. Have fun!

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