- Super Easy
35 Total TimeTotal Time
Here’s a plant-based version of the classic Chinese dish: beef and broccoli. Now with Impossible™ Meatballs Made From Plants, you can make this restaurant standard at home in about 30 minutes. Now anyone choosing to eat plant-based meals won’t have to miss out on this marvelously savory and satisfying dish.
The recipe calls for several items that may not be in your pantry, but should be available in most large supermarkets or Asian grocery stores. Chinese broccoli is flatter than your everyday broccoli, and has thick, glossy leaves and thick stems. The taste is similar to regular broccoli, but is a bit sharper. It is sometimes called Chinese kale or, if you’re in an Asian supermarket, it may be under the name Gai Lan. But don’t stress if you can’t find it; regular broccoli is a great substitute.
Seasoned rice wine vinegar is the perfect product for this dish and is available widely. It has a fuller, more piquant flavor than regular white vinegar. In fact, you may end up preferring rice wine vinegar over regular vinegar for other recipes too, thanks to its versatility.
Sambal, which is a chili paste or sauce, should be found in the Asian foods section of your supermarket. And finally, togarashi spice mix is a Japanese spice mix of seven different spices, also available in the Asian foods aisle.
Enjoy this wonderfully flavorful dish!
Check out the recipe ingredients to build your shopping list!
- 1 Package Impossible™ Meatballs Made From Plants
- 1 Tablespoon Cooking Oil, such as Avocado, Canola or Vegetable
- 1/2 yellow onion, chopped
- 3 Cloves garlic, minced
- 1 Tablespoon ginger, minced
- 1 Bunch Chinese broccoli
- 3 Tablespoons Seasoned rice wine vinegar
- 1 Cup Vegetable stock
- 1/4 cup plus 2 Tablespoons tamari
- 3 Tablespoons brown sugar, packed
- 1 Tablespoon sesame oil
- 1 Tablespoon sambal
- Juice from half a lime
- steamed rice or noodles
- 1 Tablespoon Togarashi spice mix or toasted sesame seeds
Chop onion, mince ginger and garlic, and chop broccoli into fork size pieces, separating stems from florets. *Note that standard broccoli can be substituted for Chinese broccoli in this recipe.
Cook the Meatballs and Broccoli
Add neutral cooking oil to a large sauté pan over medium-high heat. Next, add Impossible Meatballs and sear for approximately 2 minutes, stirring occasionally. Add onions, garlic, ginger, and broccoli stems, and cook until soft and and onion is translucent. Add rice wine vinegar, tamari, vegetable stock, and brown sugar to the pan, and stir to combine. Simmer for about 5-7 minutes. Add broccoli florets and cook for an additional minute. Remove from heat and add sesame oil, sambal, and lime juice, stirring to combine all ingredients.
Serve and Enjoy!
Serve over rice or noodles, and garnish with togarashi spice mix or toasted sesame seeds.
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