Here’s a Meatless Monday recipe that doesn’t necessarily have to be meatless!
I was inspired by a recipe I saw on Another Tablespoon for Korean Beef. I immediately thought- Oh. Em. Gee those would make great tacos. And I made them & of course they were AMAZING. They are almost sweet & then have that bite of ginger after taste. I could have eaten the whole damn thing.
I wanted to toy with the idea of making this recipe a tad bit healthier & make it meatless.
Therefore, I made two simple changes. First, I switched out the brown sugar that the original recipe called for and used coconut sugar. Coconut sugar is still not “healthy” but it has more nutrients than regular white sugar. Instead of ground beef, I used Beyond Meat Beefy Crumbles or you can use any plant based meat substitute that you prefer. I actually made this recipe with the Beyond Meat burgers when I couldn’t find the crumbles (found in the frozen food aisle) once & it worked perfectly.
Another swap you can make is to use Bibb lettuce as your taco instead of the traditional corn tortilla. I’ve plated them both ways so you can decide for yourself with option is best for you.
Hands down, whether you make the original recipe or my updated version- this beef is like crack! You won’t be able to stop eating it!
- ¼ cup coconut sugar
- ¼ cup soy sauce (Trader Joe’s Soyaki Sauce works well too)
- 2 tsp. Sesame oil
- ¼ tsp. Red pepper flakes
- ½ tsp. Ground ginger
- 1 tbsp. Olive oil
- 5 cloves garlic, minced
- 1 pkg. Beyond Meat Beefy Crumbles
- 2 green onions, thinly sliced
- 2 carrots, shredded
- ½ tsp. Sesame seeds
- 6-8 corn tortillas or Bibb lettuce
- In a small bowl, stir together the coconut sugar, soy sauce, sesame oil, red pepper flakes & ginger.
- In a large skillet, over medium low heat- heat olive oil & add garlic. Stir for about 1-2 minutes or until fragrant. Add the ground “beef” & cook until browned. Break up the meat as it cooks & drain any excess fat.
- Store in the soy sauce mixture & simmer for another 2-3 minutes.
- Spoon the “beef” mixture onto the corn tortillas (can also be served in Bibb lettuce leaves). Garnish with green onions, shredded carrots & sesame seeds.
