Vegan Beef Yakiniku
Experience the bold, savory flavors of Japan with this irresistible Vegan Beef Yakiniku, a plant-based twist on the classic grilled beef dish. Featuring tender soy protein strips marinated in a rich blend of soy sauce, mirin, sesame oil, garlic, and ginger, this recipe delivers the perfect balance of sweet, salty, and umami. Lightly grilled to caramelized perfection, the vegan "beef" is served atop fluffy rice and accompanied by vibrant cucumber slices, julienned carrots, and crisp lettuce. A garnish of green onions, toasted sesame seeds, and a hint of optional red pepper flakes takes this dish to the next level. Ready in just 35 minutes, this quick, flavorful vegan dinner is ideal for busy weeknights or as a crowd-pleasing centerpiece for your next feast. Perfect for those seeking authentic Japanese flavors with a vegan twist!
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Recipe Information
Ingredients
- 250 grams Soy protein strips
- 4 tablespoons Soy sauce
- 2 tablespoons Mirin
- 2 tablespoons Sesame oil
- 1 tablespoon Sugar
- 1 teaspoon Grated garlic
- 1 teaspoon Grated ginger
- 2 tablespoons Green onions, thinly sliced
- 1 tablespoon Toasted sesame seeds
- 4 cups Cooked white or brown rice
- 1 Cucumber, thinly sliced
- 1 Carrot, julienned
- 8 Lettuce leaves
- 0.5 teaspoon Red pepper flakes (optional)
Instructions
In a bowl, mix together soy sauce, mirin, sesame oil, sugar, grated garlic, and grated ginger to create the marinade.
Add the soy protein strips to the marinade, making sure they are well-coated, and let them marinate for at least 15 minutes.
While the soy protein is marinating, prepare the garnishes. Slice the cucumber and julienne the carrot, and wash the lettuce leaves.
Heat a grill pan or regular frying pan over medium-high heat. Once hot, add the marinated soy protein strips to the pan, reserving the marinade.
Cook the soy protein strips for about 5 minutes on each side, or until they are nicely browned and slightly crispy. Pour the reserved marinade over the strips during the last minute of cooking to create a glaze.
To assemble, place a portion of cooked rice in each serving bowl. Arrange the grilled soy protein strips on top. Garnish with sliced cucumbers, julienned carrots, and a sprinkle of green onions and sesame seeds.
Serve the Vegan Beef Yakiniku with crispy lettuce leaves on the side for wrapping and optional red pepper flakes for added spice.
Nutrition Facts
Calories |
2421 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.4 g | 51% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 11.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2444 mg | 106% | |
| Total Carbohydrate | 352.2 g | 128% | |
| Dietary Fiber | 52.5 g | 188% | |
| Total Sugars | 50.7 g | ||
| Protein | 164.4 g | 329% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1170 mg | 90% | |
| Iron | 30.1 mg | 167% | |
| Potassium | 7050 mg | 150% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
