Impossible Beef Salad Recipe

Prepare greens and garnishes

Wash and dry the mixed salad greens thoroughly. Place 6 cups of greens into a large mixing bowl or divide among plates. Thinly slice the green onions on a diagonal and scatter evenly over the greens. Reserve lemon wedges at the side of each plate for serving. Sprinkle 2 tsp toasted sesame seeds lightly over the greens (some for plating, some for dressing).

Make the KBBQ-style Impossible beef

Heat 1 tablespoon neutral oil in a large nonstick skillet over medium-high heat until shimmering. Add the 12 oz Impossible ground and break it up with a spatula. Cook, stirring occasionally, until it browns and most moisture has evaporated, about 5–7 minutes. Stir in 1 tablespoon low-sodium soy sauce (or tamari), 1 teaspoon brown sugar (or maple syrup), 1 minced garlic clove, 1 teaspoon grated ginger, and 1 teaspoon gochujang if using. Continue to cook 1–2 minutes until the flavors combine and the mixture is slightly caramelized. Remove from heat and stir in 1 teaspoon sesame oil. Taste and adjust seasoning with an extra dash of soy/tamari or a pinch of salt if needed. Keep warm until plating.

Prepare suggested sides

Select any three side items from the suggestions (or use your own). Quick instructions for the listed suggestions: Cucumber - slice 1 cup thinly into half-moons. Pickled carrots & daikon - make a quick pickle by combining 1 cup julienned carrots and daikon with 1/2 cup rice vinegar, 2 tsp sugar, and 1/2 tsp salt; let sit at least 10 minutes. Shredded cabbage - shred 1 cup and toss with a pinch of salt. Edamame - cook shelled edamame according to package and drain. Kimchi - measure 1/2 cup ready to use. Arrange your chosen three sides in separate small piles around or on top of the greens so the salad has variety and color.

Make the sesame soy dressing

In a small bowl or jar, whisk together 2 tablespoons rice vinegar, 1 tablespoon low-sodium soy sauce (or tamari), 1 teaspoon sesame oil, 2 tablespoons neutral oil, 1 teaspoon honey or maple syrup, 1/2 teaspoon grated ginger, 1/2 minced garlic clove, 1/2 teaspoon toasted sesame seeds, and 1/4 teaspoon black pepper until emulsified. Taste and adjust acidity or sweetness as desired. (If you prefer a different dressing, substitute your choice and dress to taste.)

Dress and finish the salad

Spoon the warm KBBQ Impossible beef over the center of the greens. Arrange the three chosen sides attractively around the patty of 'beef'. Drizzle the dressing evenly over the salad (about 2–3 tablespoons total depending on preference) or pass the dressing on the side. Garnish with additional sliced green onions and a final sprinkle of toasted sesame seeds. Serve each portion with a lemon wedge to squeeze over the top for brightness.