Thai Beef Salad

Thai Beef Salad

I love how versatile this vegan Thai beef is. It can be served with rice noodles, rice or added to a sald like in this recipe. It’s slightly sweet, sticky and delicious. You can easily adjust the heat if you like lore or less spicy.

Serves 2

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Ingredients

1 package of All Vegetarian Inc’s Vegan Beef Chunks ( You can also use Gardein’s version)

4 Green Onions sliced lengthwise

Handful Thai Basil Leaves chopped

2 Cloves Garlic, minced

1 Tbsp (15g) minced Ginger or freshly grated

1 Tbsp (15ml) Toasted Sesame Oil

3 Tbsp (45ml) Light Tamari or Soy Sauce

1 Tbsp (15ml) Rice Vinegar

1 Tbsp (15g) Tamarind Paste

1/2 Tbsp (8ml) Vegan Fish Sauce ( I used Tofuna Fysh brand)

1 1/2 Tbsp of Coconut Plam Sugar ( I used Terrasoul brand)

1/2 Tbsp (8g) Garlic Chili Paste

Head of Romaine Lettuce, chopped

2 Radishes sliced

1/2 Small Cucumber peeled and chopped

Directions

1.Sauté the vegan beef chunks on med - high heat in a little bit of oil until browned.

2.Mix together the tamari, sesame oil, rice vinegar, sugar, ginger, garlic and chili paste and pour it over the beef.

3. Lower the heat a bit and let the beef cook until the sauce starts to reduce.

4. When the beef is well coated and a bit sticky with the sauce, add in the sliced green onions and chopped Thai basil. Continue to cook just until just wilted.

5. Split he chopped romaine, radish and cucumber between two plates.

6. Serve the beef on top of the salad and garnish with additional Thai basil.