Nutritional therapist, yoga teacher and author of A Year of Beautiful Eating, Madeleine Shaw, is the surprise guest on our third Meat Free Meet Ups recipe series. Madeleine and our trusty mate DJ BBQ have cooked up a mind-blowingly banging Korean Beefless BBQ using The Unbelievable ALT. Tender Beefless Pieces. It’s THE perfectly simple and downright versatile midweek meal out there.
Recipe Credit: Korean Beefless BBQ created by Madeleine Shaw
½ onion, roughly chopped
3 tbsp of soy sauce
1 ½ tbsp of sesame oil + 1 tbsp for cooking
1 ½ tbsp of maple syrup
1 ½ tbsp of mirin
½ apple, core removed
1 garlic clove
½ thumb of ginger
Ground black pepper
1x 160g pack of The Unbelievable ALT. Tender Beefless Pieces
1 spring onion
2 garlic cloves
2 tbsp of soy sauce
1 tbsp of gochugaru chilli flakes
1 tbsp of sesame oil
1 tbsp vinegar
1 tsp of sugar
2 tsp of sesame seeds
150g of bean sprouts
1 minced garlic clove
1 tbsp of sesame oil
1 tsp of sesame seeds
1 tsp of soy sauce
1 spring onions, finely chopped
1 carrots, julienned
Cook rice according to package instructions.
Boil the beansprouts for 2 minutes and then run under cold water, squeezing out any excess liquid.
Mix the garlic, sesame oil, sesame seeds and soy sauce together in a bowl and toss through the beansprouts and set aside.
Chop the cucumber in half and then chop into ½ cm rounds.
Finely dice the spring onion and mix together the chilli flakes, vinegar garlic, soy, sesame oil, sugar and sesame seeds.
Add the cucumber to the marinade and toss to coat, set aside.
Blend sauce ingredients.
On a non stick pan add 1 tbsp sesame oil followed by The Unbelievable ALT. Tender Beefless Pieces and fry.
Pour the blended sauce onto The Unbelievable ALT. Tender Beefless Pieces and continue to cook for around 5 minutes, until the sauce reduces, and the pieces become glossy and caramelised.
While the The Unbelievable ALT. Tender Beefless Pieces are cooking make the modum namul to go alongside.
Serve the rice, The Unbelievable ALT. Beefless Pieces and pickles altogether garnished with sesame seeds and spring onions.