Crispy Korean BBQ “Beef” with Cauliflower Stir-fry

I never tried authentic Korean BBQ in my pre-vegan life; it was one of those things I always meant to try but never got around to actually trying. So when I found some Korean BBQ sauce at TJ’s, I had to get it. Could they actually bottle the dope flavors I had heard about? There was only one way to find out. I paired the protein with another first for me– cauliflower rice.

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ATTENTION: This recipe requires 24 hours of prep time! Please plan accordingly!

What You’ll Need:

  • 1 bag of Gardein Szechuan Beefless Strips
  • 1 cup of cauliflower rice (I used Trader Joe’s cauliflower rice)
  • 2 cups of fresh or frozen broccoli florets
  • 1/2 medium-sized green pepper, sliced
  • 1/2 medium-sized red pepper, sliced
  • Approximately 1 cup of white button mushrooms, sliced
  • 1/4 of a small yellow onion, chopped
  • 1 teaspoon ginger powder
  • 1 cup of Trader Joe’s Korean BBQ sauce
  • 3 tablespoons soy sauce
  • 5 tablespoons olive oil

 

What to Do:

  1. Heat a large skillet on medium heat with 3 tablespoon of olive oil.
  2. Once oil is hot, add the entire bag of beefless strips (be careful of oil splatter!) and pan-fry for approximately 7-8 minutes or until the strips are golden brown (follow instructions on bag). Do not use the sauce that comes in the bag per the instructions! We’re using the Korean BBQ sauce instead! Save the szechuan sauce for another yummy recipe :-).
  3. Once strips are golden brown, reduce heat to a low simmer and add Korean BBQ sauce.
  4. Stir strips to fully cover them in the sauce.
  5. Once covered, let simmer for about 1-2 minutes, then remove from heat.
  6. Heat a skillet with remaining 2 tablespoons of olive oil o low-medium heat.
  7. Once hot, add red and green peppers and mushrooms and saute for about a minute.
  8. Add broccoli and continue to saute for another 5-6 minutes, stirring occasionally.
  9. Add cauliflower rice and stir. Let stir-fry saute for about 2 minutes, then add soy sauce.
  10. Reduce heat to low and continue to saute for another 3-4 minutes. Remove from heat.
  11. Transfer cauliflower stir-fry to a serving dish.
  12. Spoon the Korean BBQ “beef” on top of stir-fry. Bon appetit!

 

 

Date posted on Instagram: 4/2/18

Author: thevegangirlnyc

Vegan foodie in New York City. Saving the animals, the planet, and my health one meal at a time.

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