Salad:
3 cups Beyond Steak®, frozen
1 cup bean thread noodles, cooked and chilled
¼ cup rainbow carrots, cut into matchsticks
¼ cucumber, cut into matchsticks
½ cup baby greens
¼ cup daikon sprouts
¼ cup bean sprouts
3 pinches basil, thinly sliced
3 pinches mint, thinly sliced
3 pinches cilantro, leaves
2 scallions, thinly sliced
Thinly sliced radishes, for garnish
Roasted crushed cashews, for garnish
Wedge of lime, for garnish
Vegan nuoc cham sauce (such as Dr. Dane’s Kitchen), as needed
Vegan Asian-style steak sauce (such as teriyaki), as needed OR make glaze from scratch (ingredients below)
Vietnamese Sauce:
1 star anise
½ cinnamon stick
2 garlic cloves, crushed
½ shallot, sliced
1 2-inch ginger knob, peeled and sliced
1 2-inch lemongrass stalk, bruised
1 cup brown sugar
2 tbsp vegan fish sauce
2 tsp sriracha
2 tbsp lime juice
¼ cup rice vinegar
2 tbsp soy sauce
1 cup water
Olive oil, as needed
This Recipe Features
Beyond Steak
