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Impossible Beef Bowl Recipe

Name: moonbowls (Healthy Korean Bowls- SOMA)s IMPOSSIBLE BEEF BOWL Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 1 lb Impossible Beef (plant-based ground); 1 tbs vegetable oil; 2 tsp garlic (minced); 1 tsp ginger (fresh, grated); 3 tbs soy sauce (or tamari for GF); 2 tbs gochujang (Korean chili paste) or preferred sauce; 1 tbs brown sugar; 1 tsp sesame oil; 2 tbs water; 3 each lemon wedges; 2 cups short-grain white rice (cooked); 2 cups or brown rice (cooked); 8 oz or mixed greens (washed, spun dry); 1 cup kimchi (drained and chopped); 1 cup pickled cucumbers (quick-pickle); 1 cup shredded carrots; 2 cups steamed broccoli florets; 2 cups blanched spinach (squeeze excess liquid); 1 cup julienned daikon; 1 cup cucumber slices; 4 stalks green onions (thinly sliced); 2 tsp toasted sesame seeds

Inspired by moonbowls (Healthy Korean Bowls- SOMA)

Time35m

Serves4

KBBQ Impossible Beef with your choice of base and three sides topped with green onions, sesame seeds, and a lemon wedge. Served with a sauce of your choice. (GF,V)

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Ingredients

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Impossible Beef and Sauce

1 lb Impossible Beef (plant-based ground)

1 tbs Tuscany sunflower oil

2 tsp Garlic (minced)

1 tsp ginger (fresh, grated)

3 tbs soy sauce (or tamari for GF)

2 tbs gochujang (Korean chili paste) or preferred sauce

1 tbs Brown sugar

1 tsp Toasted sesame oil

2 tbs water

3 each lemon wedges

Base (choose one; recipe includes amounts for 4 servings if using rice)

2 cups short-grain white rice (cooked)

2 cups or brown rice (cooked)

8 oz or mixed greens (washed, spun dry)

Sides (pick three; listed amounts for preparing all three as portions for 4 bowls)

1 cup kimchi (drained and chopped)

1 cup pickled cucumbers (quick-pickle)

1 cup shredded carrots

2 cups steamed broccoli florets

2 cups blanched spinach (squeeze excess liquid)

1 cup julienned daikon

1 cup cucumber slices

Garnishes

4 stalks green onions (thinly sliced)

2 tsp toasted sesame seeds

Method

Impossible Beef and Sauce

Make the sauce

In a small bowl combine soy sauce, gochujang (or your preferred sauce), brown sugar, sesame oil, grated ginger, minced garlic and 2 tablespoons water. Whisk until smooth and set aside.

Cook the Impossible beef

Heat a large skillet over medium-high heat and add 1 tablespoon vegetable oil. When hot, add the Impossible beef and break up with a spatula. Cook 4–6 minutes until it starts to brown.

When the Impossible beef is mostly browned with a little color (no large pink pieces remain), pour the prepared sauce into the skillet. Stir to combine and reduce heat to medium. Cook another 2–3 minutes, stirring, until sauce thickens slightly and coats the plant-based meat. Taste and adjust seasoning—add up to 1 tablespoon soy sauce or a pinch of salt if needed. Remove from heat and keep warm. Squeeze a little lemon on the beef if you want a bright finish for each bowl.

Base

If using rice: cook rice according to package instructions (2 cups cooked rice in this recipe is for 4 servings; scale as needed). Fluff with a fork and keep warm.

If using mixed greens: divide washed greens among bowls just before assembling so they stay crisp.

Sides

Quick pickled cucumbers (optional)

Thinly slice 1 cucumber and toss with 1/2 cup rice vinegar, 1 tbsp sugar and 1/2 tsp salt. Let sit for at least 10 minutes, stirring occasionally.

Prepare steamed/blanched sides

Steam broccoli until tender-crisp, about 3–4 minutes, or blanch spinach for 30 seconds in boiling water then plunge into ice water and squeeze dry. Keep carrots, kimchi, daikon, and cucumber slices ready as cold sides.

Portion three side selections into small bowls or directly onto each bowl base so each assembled bowl has three different side components (about 1/4 cup of each per serving).

Garnish and Assembly

Divide the base among 4 bowls (about 1/2 cup cooked rice per bowl if using rice, or a generous handful of greens).

Top each bowl with an even portion of the hot Impossible beef (about 4 oz cooked per serving).

Arrange three chosen sides around the beef on each bowl (see portions above).

Sprinkle sliced green onions over each bowl and finish with a sprinkle of toasted sesame seeds. Serve each bowl with a lemon wedge and an extra small ramekin of your chosen sauce, or drizzle additional sauce over the bowl to taste.