Larb-Style Impossible™ Beef Bowls
with Shimeji Mushrooms
Cooking time
20 minutes
Servings
2/4
Calories
/serving
In Laos and parts of Thailand, larb is a meat salad fragrant with lemongrass, aromatics, and sometimes a squeeze of lime. We’re recreating that effect with plant-based "beef", laid out with sautéed shimeji mushrooms and crisp cabbage. Rice and lettuce leaves come in to assemble each bite.
We will send you:
- 2 Limes
- 1 Head of lettuce
- 2 Garlic cloves
- 150g Shredded cabbage
- 150g Shimeji mushrooms
- 2 Impossible™ beef burger patties (made from plants)
- 15g Minced lemongrass
- 160g Jasmine rice
- 30ml Vegetable demi-glace
You will need:
Large pan
Medium pot
Oil
Salt & pepper (S&P)
Total Fat
g
Saturated Fat
g
Sodium
mg
Total Carb
g
Sugars
g
Protein
g
Preparation
Cook the rice
- Mince the garlic.
- In a medium pot, heat a drizzle of oil on medium-high.
- Add ½ the garlic and ⅓ the lemongrass. Sauté, 30 sec. to 1 min., until fragrant.
- Add the rice, 1 ½ cups water (double for 4 portions) and a big 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, crumble the patties.
- Juice 1 lime (double for 4 portions) and quarter the remaining lime.
- Separate the lettuce leaves.
- Remove the bottom of the mushrooms; separate the mushrooms.
Sauté the mushrooms
- In a large pan, heat a drizzle of oil on medium.
- Add the mushrooms and S&P. Sauté, 3 to 4 min., until beginning to brown.
- Transfer to a bowl and reserve the pan.
Dress the cabbage
- Meanwhile, in a large bowl, combine the cabbage, lime juice, a drizzle of oil and S&P.
Make the larb
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the crumbled patties and cook, stirring occasionally, 3 to 5 min., until beginning to brown.
- Add the remaining lemongrass and garlic. Cook, stirring often, 30 sec. to 1 min., until fragrant.
- Add the demi-glace and ¼ cup water (double for 4 portions). Cook, scraping up any browned bits, 2 to 3 min., until the crumbled patties are coated.
Plate your dish
- Divide the rice between your bowls.
- Top with the larb, cabbage and mushrooms.
- Serve the lettuce leaves on the side to assemble your lettuce cups.
- Garnish with the lime wedges. Bon appétit!
