If you’re looking for a meat-free meal that’s tasty and delicious, try this recipe from Matilda Bourne for Beyond Meat. Beyond Meat believes that by shifting from animal to plant-based meat, we can positively affect growing global issues such as constraints on natural resources and animal welfare. After all, the positive choices we make every day – no matter how small – can have a great impact on our world. See the website for the range of meat-free burgers, mince, vegballs, sausage and ready meals.
Beyond Meat Honey & Garlic Marinated Steak Stir Fry
Serves 4
Prep time: 10 mins (plus marinating time)
Cooking time: 10 mins
Ingredients:
For the marinade:
- 320g Beyond Steak
- 4 tbsp dark soy sauce
- 2 tbsp sesame oil
- 2 tbsp ginger, cut into matchsticks
- 2 tbsp honey
- 2 garlic cloves, finely sliced
- 2 tbsp hoisin sauce
Stir fry ingredients:
- 1 tbsp olive oil
- 280g red pepper, sliced
- 8 spring onions, cut into 5cm pieces
- 300g rice noodles
- 2 pak choi
- 3 tsp sesame seedsMethod:
- Add all the marinade ingredients to a container with the Beyond Steak pieces, then cover and leave to marinade in the fridge for 30 mins to 3 hours.
- When you’re ready to serve, place the rice noodles in a bowl, cover with warm water and leave to soak for 10 minutes until al dente.
- Meanwhile, place a pan on a high heat and add the olive oil and sliced red pepper. Cook the pepper for 1-2 minutes, then turn the heat down. Add the sliced spring onion and marinated steak pieces with the marinade to the pan. Place the pak choi on top, cover with a lid and steam for 3-4 minutes.
- Remove the pak choi from the pan and set to one side, then turn the heat up.
- Drain the rice noodles and add to the pan along with the sesame seeds. Toss all the ingredients together for a minute or two until the noodles are hot, then transfer to a serving bowl and top with the hot pak choi. Serve immediately.Recipe and photography by Matilda Bourne
See also: Flygerians Jollof Arancini Recipe
