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      Recipe: Bulgogi Stir Fry

      Posted by The Herbivorous Butcher on

      0 comments

      This is a simple recipe that goes well over rice. Makes 2-3 servings.

      Ingredients:
      Herbivorous Butcher Bulgogi (thinly sliced) - ½ lb
      2 Large Bell Peppers (cubed)
      Vegetable Oil - 2 Tbsp
      Soy Sauce or Tamari - ½ Cup
      Brown Sugar - ½ Cup
      Garlic (minced) - 2 Tbsp
      Ginger (minced) - 2 Tbsp
      Green Onion (thinly sliced) - 1 bunch
      Peanuts (chopped) - ½ Cup

      Directions:
      1. In a large sauté pan or wok, fry the peppers in oil over medium-high heat until brown around the edges.
      2. Meanwhile mix soy sauce, brown sugar, garlic and ginger in a small mixing bowl.
      3. Add bulgogi to the pan and fry until bulgogi is crisp and browned. Add the sauce to the pan and bring to a simmer. Stirring, allow liquid to simmer until reduced by half.
      4. Serve hot with chopped peanuts and green onions as a garnish.
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      Recipe: Easy Beef Stroganoff

      Posted by The Herbivorous Butcher on

      1 comment

      Enjoy this savory Vegan Beef Stroganoff featuring our Porterhouse Steak. It's quick and easy to make at home!

      Here's what you'll need:

      1 package pasta (egg-free ribbon noodles)
      1 Herbivorous Butcher Porterhouse Steak, thinly sliced
      1 tbsp vegan butter or margarine
      1/2 yellow onion, minced
      8 oz mushrooms, sliced
      2 garlic cloves, minced
      1 1/2 cup mushroom or vegetable broth, beef flavored
      1 tsp salt
      1 tsp pepper
      1/8 cup flour
      1/2 cup vegan sour cream

      DIRECTIONS
      Cook and drain pasta according to package directions.

      Meanwhile, in a large skillet, sauté mushrooms, onions, steak and garlic until mushrooms have given up their liquid and onions are translucent.

      In a medium sauce pan, bring broth to a boil. Add salt and pepper.

      Whisk in flour and continue cooking until sauce begins to thicken.

      Add thickened sauce into mushroom mixture.

      Stir in sour cream (don't allow it to boil) and serve immediately over hot ribbon noodles.

      Serves 4

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      Thank you to Carly and Blake from We Are Meatless for creating this meal!

      If you have a meal idea you'd like us to share, send the recipe and photos to laura@theherbivorousbutcher.com.

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