Rice Cake Stir-Fry ft. Nasoya Plantspired Gochujang Plant-Based Steak

Serving Size 4-6 people

Prep Time 20 mins

Cook Time 20 mins

Difficulty Easy

Ingredients

Created by: Eat Figs Not Pigs 

  • 1-pound Korean rice cakes
  • 10 oz shiitake mushrooms, sliced
  • 1 (7-ounce) package Nasoya Plantspired Gochujang Plant-Based Steak pieces (or sub the Nasoya Plantspired Korean BBQ Plant-Based Steak)
  • ¼ cup low low-sodium soy sauce
  • 3 Tbsp sesame oil
  • 8 cloves fresh minced garlic
  • 3-5 Thai chilis, optional
  • 4 green onions, white and light green parts cut, plus the dark green parts for garnish
  • ½ cup Gochujang
  • 1 cup vegetable broth
  • 3 cups chopped cabbage
  • 1 chopped white onion
  • Toasted sesame seeds, for garnish

 

Preparation

  1. Soak the rice cakes in cold water while preparing the rest of the dish, about 10 minutes. Drain and set aside.
  2. Combine the mushrooms and steak pieces with the soy sauce, sesame oil, and minced garlic, tossing to combine.
  3. Heat a wok or large sauté pan over medium-high heat until very hot. Add the steak mixture and stir-fry until lightly browned, 2 to 3 minutes. Next, add the chili, light green parts of the green onion, and stir fry another minute or so.
  4. Pour in the gochujang and broth and mix. Toss in the cabbage, onion, and rice cake, and toss thoroughly to combine. Let the stir fry simmer, stirring every so often, until the sauce is thick and the rice cakes are tender, 5 to 7 minutes.
  5. Serve immediately and garnish with toasted sesame seeds and green onion and enjoy!

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