Entertaining

Impossible™ Beef Lettuce Cups

6 Servings

29 Ingredients

Not Too Tricky

By Impossible™ Foods Chef

J. Michael Melton

65’ Total time=20’ Cooking + 45’ Preparation

Impossible™ Beef Lettuce Cups are both refreshing and satisfying. Impossible™ Beef Meat From Plants brings the delicious meaty flavors a healthy lettuce cups recipe needs, and packs a protein punch. Complementing the Impossible Beef is a creamy, sweet and savory peanut sauce, and vermicelli noodles with a diced cucumber, Thai basil, cilantro, mint and red onion salad tossed in a vinaigrette.

This recipe is not too tricky, and comes together quickly if you divide and conquer tasks by splitting up the cook method. Roast the Impossible Beef in the oven. Meanwhile, boil the noodles on the stovetop, whisk the peanut sauce together in a bowl, and chop the veggies and toss with vinaigrette. Once everything's cooked and sauced up, you're ready to assemble.

This recipe is made with Impossible™ Beef Meat From Plants

Nutritional information Where to buy

Let's GetCooking

29 Ingredients

12 oz Package Impossible™ Lite Ground Beef Meat From Plants
6 oz Rice Vermicelli Noodles
6 Romaine Heart Leaves, Washed And Dried

Marinade

1 tbsp Lemongrass, Minced
1 tbsp Tamari
1 tbsp Sambal Chili Paste
1/4 tsp Sesame Oil
1/2 tsp Agave
1 tbsp Ginger, Minced
3 Garlic Cloves, Minced

Peanut Sauce

1 tbsp Ginger, Minced
3 Garlic Cloves, Minced
2 tbsp Hoisin Sauce
2 tbsp Rice Wine Vinegar
3 tbsp Dark Brown Sugar
1/2 Cup Crunchy Peanut Butter
1 tbsp Cilantro, Roughly Chopped
1 tbsp Mint, Roughly Chopped
Kosher Salt To Taste

Vinaigrette

1/2 cup Rice Wine Vinegar
Juice Of 3 Limes
1/4 cup Grapeseed Oil
1 tbsp Sambal Chili Paste
Salt to taste

Salad

1 tbsp Thai Basil, Roughly Chopped
1 tbsp Cilantro, Roughly Chopped
1 tbsp Mint, Roughly Chopped
1/2 English Cucumber, Cored And Diced
1/2 Red Onion, Diced

How to prepare

Step 1: Prep the Impossible Beef

Combine Impossible Beef with the marinade ingredients and mix until well combined.

Step 2: Cook the Impossible Beef

Preheat oven to 375°F. For consistent cooking results, evenly crumble Impossible Beef mixture onto a parchment-lined sheet pan. Bake for 7-8 minutes, or until cooked through. Set aside.

Step 3: Make the Peanut Sauce

Combine the peanut sauce ingredients and mix until fully incorporated. Add salt to taste. Set aside to let the ingredients bloom in the sauce. This sauce can be made 24 hours in advance, and kept refrigerated until ready to serve.

Step 4: Prepare Rice Vermicelli Noodles

Prepare noodles according to package instructions. Set aside to cool to room temperature.

Step 5: Make the Vinaigrette

Combine the rice wine vinegar with the lime juice, and whisk with the grapeseed oil and the sambal. Salt to taste.

Step 6: Make the Salad

Combine the herbs and vegetables. Toss with vinaigrette.

Step 7: Assemble the Lettuce Cups

Divide the vermicelli noodles equally among the romaine leaves. Top each lettuce cup with cooked Impossible Beef, peanut sauce and fresh salad. Serve and enjoy!