- Not Too Tricky
40 Total TimeTotal Time
Since 2000, the Thai population has doubled in the U.S., and they’ve opened a lot of wonderful Thai restaurants. In fact, there are more Thai restaurants per immigrant capita than Mexican restaurants. Thai food has firmly entrenched itself in the American diet. Now with this recipe, you can add Impossible™ Beef to your next Thai dinner at home.
The Thai government has encouraged its citizens to emigrate and helps them set up restaurants where they land, but Thai food’s popularity goes back further than the turn of this century. In the 1950s and 60s, a number of Americans who had lived and worked in Thailand returned home to Los Angeles and brought with them a love of Thai food. They began to cook and write cookbooks on the subject of Thai food. By the 1970s, Thai food was widely popular in the Southern California food scene and spreading.
Lemongrass skewers are a staple of Thai cooking in America, 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 Chile Paste. Lemongrass is available in dried or paste form, and either is acceptable here. Sambal Chile 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 Tamari
- 1 Tablespoon Sambal Chili Paste
- 1/4 Teaspoon Sesame Oil
- 1/2 Teaspoon Agave
- 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
- Salt To Taste
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, tamari, sambal chili paste, sesame oil, and agave, 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 whine 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!
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