3 cups Beyond Steak® tips, frozen
½ yellow onion, sliced
2 medium carrots, sliced at an angle
2 baby bok choys, white parts sliced, leaves left whole
2 13 ½ oz cans coconut milk
1 4 oz jar red curry paste (such as Thai Kitchen or Mae Ploy)
1 tsp chili flakes
5 garlic cloves, minced
1 3-inch ginger knob, peeled and grated
1 3-inch lemongrass stalk (white part only), minced
3 tbsp brown sugar
½ lime, juiced
1 lime, zested
¼ cup + 2 tbsp peanut or cashew butter (optional)
2 ½ tbsp low sodium soy sauce, plus more to taste
2 ½ tbsp vegan fish sauce, plus more to taste
½ bunch cilantro, chopped
2 scallions, chopped
4 cups brown rice, cooked
Olive oil, as needed
Peanuts, as garnish (optional)
This Recipe Features
Beyond Steak
