plant-based-recipe-Korean-stir-fry-heade

THAI SALAD

Serves 10

INGREDIENTS

750g 100% NOT Beef

300ml honey soy sauce

100g Korean chilli paste – Gochujang

50g grated ginger

50g crushed garlic

15ml sesame oil

75ml vegetable oil

300g red capsicum strips

300g yellow capsicum strips

350g broccolini, cut into 5cm pieces

1 kg cooked jasmine rice

50g spring onions, thinly sliced diagonally

20g toasted white and black sesame seeds

METHOD

1.Marinate 100% NOT Beef in honey soy sauce, chilli paste, ginger, garlic and sesame oil.

2.In a hot wok or frypan cook 100% NOT Beef including marinade until caramelised.

3.Add capsicum strips and broccolini and cook until softened.

Serve with rice, garnished with spring onions and sesame seeds.

Combine cherry tomatoes, cucumber, chilli, mint, coriander, Thai basil and peanuts, divide between plates. Add 100% NOT Beef and dress.

TIP: 100% NOT Beef can be substituted for 100% NOT Chicken

Method