- Not Too Tricky
- 25 minPreparation
- 15 minCooking
- 40 Total TimeTotal Time
Thai food has firmly entrenched itself in the Australian and New Zealand diet. Now with this recipe, you can add Impossible™ Beef to your next Thai dinner at home.
Lemongrass skewers are a staple of Thai cooking, and these Impossible Lemongrass Skewers might just become a staple in your house. For this dish, we recommend a quick trip to the supermarket for two items: lemongrass and Sambal Chili Paste. Lemongrass is available in dried or paste form, and either is acceptable here. Sambal Chili Paste is a spicy paste originally from Indonesia. Don’t worry about buying it and using it once—this belongs in your fridge for the long-term. Can't find these ingredients near you? Don't worry—you can also find them online.
Combining these ingredients with Impossible Beef makes for a mouth-watering combination. And when it comes time to mix them, forego your utensils and remember that your clean, washed hands are often the most effective tools you have in your kitchen.
(Bonus: Our peanut sauce recipe here is to die for. And so easy to make!)
Check out the recipe ingredients to build your shopping list!
- 12 Ounce Package Impossible Beef
- 1 Tablespoon Lemongrass
- 2 Tablespoons Ginger
- 6 Cloves Garlic
- 1 Tablespoon Cilantro
- 1 Tablespoon Mint
- 2 Tablespoons Hoisin
- 2 Tablespoons Rice Wine Vinegar
- 3 Tablespoons Dark Brown Sugar
- 1/2 cup Crunchy Peanut Butter
- 8 Wooden Skewers
- 1/2 Teaspoon Kosher Salt
PREP THE INGREDIENTS
Mince the lemongrass, ginger, garlic, cilantro, and mint.
MAKE THE SKEWERS
Reserve half of the minced ginger and garlic for the peanut sauce. Combine Impossible Beef and the remaining minced ginger and garlic with the lemongrass and salt, and mix until well combined. Divide into 8 equal portions and form into long, flat patties. Rinse the skewers with water and dry them off with a paper towel. Insert the skewers into the Impossible Beef patties.
MAKE THE PEANUT SAUCE
Combine the reserved ginger and garlic with the cilantro, mint, hoisin sauce, rice wine vinegar, dark brown sugar, and crunchy peanut butter, and mix until fully incorporated. 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.
COOK THE SKEWERS
Sear skewers on the grill 2-3 minutes on each side until cooked to the desired doneness.
SERVE, SHARE, AND ENJOY
Serve with peanut sauce on the side. Makes 8 skewers. Enjoy!