Thai Chilli Basil 'Beef'
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Serves: 2
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Time: 30 Mins
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Ingredients
Marinade 100g Veggie Beef/Mince Alternative 1 TSP Soy Sauce 1/4 TSP Black Pepper Sauce 2 Dried Shiitake Mushrooms 1 Cup Boiling Water 1 TBSP Soy Sauce 5 Cloves Garlic 3 Thai Red Chillis Minced 1 TSP Coconut Sugar 10 to 15 Thai Basil Leaves 2 TBSP Vegetable Oil |
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Method
I have used Beyond Beef in this particular recipe but you can use your favourite Beef Alternative like Naked Glory or Meatless Farm.
Marinate the Mince In Soy Sauce and Black Pepper for Minimum 15 Minutes.
While this is marinating pop Shiitake Mushrooms and 1 TBSP Soy Sauce into a pan of Boiling Water and simmer till reduced for approx 5 minutes. Pour into a bowl and leave on the side to cool. Once cool enough you can pull the Mushrooms out and finely chop them before adding back to the sauce.
In a Pestle and Mortar, add Crushed Garlic and Minced Chilli. Carefully (highly recommend using gloves for this to avoid touching the raw chilli too much) grind for 2 to 3 minutes till it resembles a paste. Add Coconut Sugar and the Soy Sauce/Shiitake Mushroom Sauce that we made earlier and combine.
Heat Oil in a Wok and add in the Beyond Beef. Then add in the Sauce Mixture and Stir Fry over High heat for around 2 minutes.
Add Thai Basil and Mix Through.
Serve with Rice and a Sprinkle of Sesame Seeds.
Making this recipe? Post it on Instagram with the hashtag #VeganDeeEats for a chance to be featured on the feed!
I have used Beyond Beef in this particular recipe but you can use your favourite Beef Alternative like Naked Glory or Meatless Farm.
Marinate the Mince In Soy Sauce and Black Pepper for Minimum 15 Minutes.
While this is marinating pop Shiitake Mushrooms and 1 TBSP Soy Sauce into a pan of Boiling Water and simmer till reduced for approx 5 minutes. Pour into a bowl and leave on the side to cool. Once cool enough you can pull the Mushrooms out and finely chop them before adding back to the sauce.
In a Pestle and Mortar, add Crushed Garlic and Minced Chilli. Carefully (highly recommend using gloves for this to avoid touching the raw chilli too much) grind for 2 to 3 minutes till it resembles a paste. Add Coconut Sugar and the Soy Sauce/Shiitake Mushroom Sauce that we made earlier and combine.
Heat Oil in a Wok and add in the Beyond Beef. Then add in the Sauce Mixture and Stir Fry over High heat for around 2 minutes.
Add Thai Basil and Mix Through.
Serve with Rice and a Sprinkle of Sesame Seeds.
Making this recipe? Post it on Instagram with the hashtag #VeganDeeEats for a chance to be featured on the feed!
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