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ImpossibleTM Beef Lettuce Cups

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Three Impossible Beef Lettuce Cups on a plate with lime wedges, filled with rice noodles, spiced plant-based beef, peanut sauce, and a fresh cucumber onion salad.
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  • 6

    Servings
  • Not Too Tricky
  • 22

    Ingredients
  • 45 min

    Preparation
  • 20 min

    Cooking
  • 65 Total Time

    Total Time

This Impossible™ Beef Lettuce Cups recipe is savory, crunchy, creamy, spicy, and just a tad bit carby and sweet, but it really ticks all the boxes. Impossible™ Beef Made From Plants brings the delicious meaty flavors a healthy lettuce cups recipe needs, and packs a protein punch.

This recipe also comes together quickly, and you divide and conquer tasks by splitting up the cook method. Roast the Impossible Beef in the oven, while you boil the noodles on the stovetop, whisk the peanut sauce together in a bowl, and chop the veggies and toss with vinaigrette, and then assemble.

Enjoy!

22 Ingredients

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  • 12 Ounce Package Impossible™ Beef Made From Plants
  • 1 Tablespoon Lemongrass, minced
  • 2 Tablespoons Ginger, minced
  • 6 Garlic Cloves, minced
  • 1 Tablespoon Tamari
  • 2 Tablespoons Sambal Chili Paste
  • 1/4 Teaspoon Sesame Oil
  • 1/2 Teaspoon Agave
  • 1/4 Cup Grapeseed Oil
  • 2 Tablespoons Hoisin Sauce
  • 2 Tablespoons plus 1/2 cup Rice Wine Vinegar
  • 3 Tablespoons Dark Brown Sugar
  • 1/2 Cup Crunchy Peanut Butter
  • Kosher salt to taste
  • 2 Tablespoons Cilantro, roughly chopped
  • 2 Tablespoons Mint, roughly chopped
  • 6 Ounces Rice Vermicelli Noodles
  • 1/2 English cucumber, cored and diced
  • 1/2 red onion, diced
  • 1 Tablespoon Thai Basil, roughly chopped
  • Juice of 3 limes
  • 6 Romaine Heart leaves, washed and dried
7 steps
  1. Prep the Impossible Beef

    Combine Impossible Beef with the lemongrass, tamari, 1 tablespoon of the sambal chili paste, sesame oil, agave, and half of the minced ginger and garlic (reserving the remaining half of each ingredient for the peanut sauce), and mix until well combined.

  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.

  3. Make the Peanut Sauce

    Combine the reserved ginger and garlic with hoisin sauce, 2 tablespoons rice wine vinegar, dark brown sugar, crunchy peanut butter, and half of the cilantro and mint. Mix until fully incorporated, and 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.

  4. Prepare Rice Vermicelli Noodles

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

  5. Make the Vinaigrette

    Combine the remaining 1/2 cup rice wine vinegar with the lime juice, and whisk with the grapeseed oil and the remaining 1 tablespoon sambal. Salt to taste.

  6. Make the Salad

    Combine Thai basil, and remaining cilantro and mint with diced cucumber and red onion. Toss with vinaigrette.

  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!

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