Grilled Impossible™ Beef Lemongrass Skewers
with Lime Slaw & Peanut Dipping Sauce
Cooking time
25 minutes
Servings
2/4
Calories
880 /serving
Lemongrass is the signature scent of this cheery Thai supper. It makes these tender skewers and jasmine rice mind-bendingly fragrant. Cue up a lime-spritzed slaw crunchy with cukes and cashews, and serve the works with a smooth peanut and hoisin sauce for dipping.
We will send you:
- 2 Impossible™ beef burger patties (made from plants)
- 2 Cucumbers
- 1 Lime
- 300g Brussels sprouts
- 160g Jasmine rice
- 30ml Hoisin sauce
- 25g Roasted cashews
- 30g Peanut butter
- 15g Minced lemongrass
- 6 Bamboo skewers
Contains: Cashews, Peanuts, Sesame, Soy, Wheat
You will need:
Medium pot
Oil
Salt & pepper (S&P)
Zester
BBQ
Total Fat
36 g
Saturated Fat
9 g
Sodium
680 mg
Total Carb
111 g
Sugars
13 g
Protein
37 g
Fibre
16 g
Preparation
Cook the rice
- In a medium pot, heat a drizzle of oil on medium-high.
- Add ½ the lemongrass and sauté, 30 sec. to 1 min., until fragrant.
- Add the rice, 1 ½ cups water (double for 4 portions) and a pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Mise en place
- Meanwhile, heat the BBQ on high, making sure to oil the grill first.
- Place the skewers in a shallow bowl; cover with water.
- Thinly slice the cucumbers crosswise.
- Remove the root ends of the Brussels sprouts; halve lengthwise (quarter if large), then thinly slice crosswise.
- Zest and juice the lime.
- Roughly chop the cashews.
Prepare & grill the skewers
- Crumble the patties.
- In a large bowl, combine the crumbled patties, ½ the hoisin, the remaining lemongrass and a drizzle of oil.
- Drain the skewers and thread each one with the patty mixture, leaving 1-inch free on the bottom.
- Set aside in the fridge for 5 min. before grilling.
- Add the skewers to the BBQ and grill, 2 to 4 min. per side, until browned.
Make the slaw
- Meanwhile, in a large bowl, combine ½ the lime zest, ½ the lime juice, a drizzle of oil and S&P.
- Add the cucumbers, Brussels sprouts and cashews; toss well.
Make the sauce
- In a small bowl, combine the peanut butter, remaining hoisin, lime juice and lime zest, 3 tbsp water (double for 4 portions) and S&P.
Plate your dish
- Divide the rice between your plates.
- Top with the slaw and skewers.
- Serve the sauce on the side. Bon appétit!
