Impossible Beef Salad Recipe

Sesame-Soy Dressing

Whisk together 2 tbs soy sauce (or tamari), 1 tbs rice vinegar, 1 tbs toasted sesame oil, 1 tbs neutral oil, 1 tsp honey or maple syrup, 1/2 tsp grated ginger, and 1/2 tsp minced garlic until emulsified. Set aside.

Lemon-Garlic Vinaigrette

Whisk 1.5 tbs fresh lemon juice with 1/2 tbs rice vinegar, 1/2 tbs Dijon mustard, 2 tbs neutral oil, 1/2 tsp honey or syrup, 1 small minced garlic clove, salt and pepper to taste. Adjust acidity and oil to preference.

Miso-Ginger Dressing

Whisk 1 tbs white miso paste with 1 tbs rice vinegar, 1 tbs neutral oil, 1 tbs water, 1/2 tsp grated ginger, 1/2 tsp sesame oil and 1 tsp maple syrup until smooth. Thin with water if needed.

Make the Korean BBQ-style sauce: in a small bowl combine 2 tbs soy sauce, 1 tbs brown sugar (or maple syrup), 1 tsp gochujang (optional), 1 tsp rice vinegar, 1 tsp sesame oil, 1 minced garlic clove, and 1 tsp grated ginger. Stir until sugar dissolves.

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 1 tbs neutral oil and swirl to coat.

Add 8 oz Impossible ground beef to the hot skillet. Break up with a spatula and spread into an even layer. Cook, undisturbed, for 1–2 minutes to get a bit of browning, then continue to crumble and cook for another 2–3 minutes until mostly browned.

Pour the prepared Korean BBQ-style sauce over the cooked Impossible beef. Stir and cook for 1–2 minutes more until sauce thickens slightly and coats the crumbles. Taste and adjust (add a pinch of salt, more sugar, or a splash of soy if needed). Remove from heat and, if using, stir in 1/2 tsp toasted sesame oil for aroma.

If using pickled daikon or quick-pickled cucumber: thinly slice 1/4 cup, drain well. Quick-pickle: toss 1/4 cup cucumber with 1 tbs rice vinegar, pinch sugar and salt; let sit 10 minutes and drain.

Measure and arrange your three chosen sides (each approx. 1/4 cup): shredded carrots, julienned cucumber, kimchi (well-drained), edamame, pickled vegetables, and/or shredded red cabbage. Keep them separate for plating.

Thinly slice green onions. Reserve white parts for cooking if desired and green tops for garnish.

Place 4 cups mixed salad greens in a large bowl or individual plates, tossing lightly to open the leaves.

Mound the warm Korean-style Impossible beef (all of it) on the center of the greens.

Arrange your three chosen sides around the beef in visually appealing sections: e.g., shredded carrots at 12 o’clock, kimchi at 4 o’clock, julienned cucumber at 8 o’clock.

Sprinkle the sliced green onion greens and 1 tsp toasted sesame seeds evenly over the salad.

Drizzle 2–3 tbs of your chosen dressing over the salad just before serving, or serve dressing on the side. Finish with a lemon wedge on the rim for an optional bright squeeze.

Optional finishing: add a light drizzle (1/2 tsp) of toasted sesame oil and a pinch (1/4 tsp) of crushed red pepper flakes if desired.

Serve immediately while Impossible beef is warm so the contrast of warm savory beef and cool crisp greens is retained. Provide extra dressing and lemon wedges at the table.