Thai Steak “Waterfall” Salad with Lions Mane Mushroom
Ingredients
Mushroom Steak Marinade:
- 1 TBS Beet Powder or 1 Cup Beet juice
- Light Soy sauce (to taste)
- Black pepper, cracked (to taste)
- White pepper, cracked (to taste)
- 1 Cup Boiling water
- 1 or 2 Lions Mane Mushrooms, the size of your fist
Dressing:
- 2-3 TBS Dark Soy Sauce
- 2-3 Limes, Juiced
- 1 TBS Palm Sugar or regular sugar
- 2 Garlic cloves, sliced
- 1 TBS ginger, sliced thin
- 1 TBS Lemongrass, sliced
Toasted Rice Powder:
- 2 TBS Jasmine rice, rinsed well and drained
- 1 Lime leaf (optional)
- White peppercorns (to taste)
- Black peppercorns (to taste)
Salad Vegetables:
- 1 Cucumber
- 1 Shallot
- Handful of Cherry tomatoes/tear drop tomatoes
- 2 Green Onion, sliced
- 1 Red Thai Chilie, sliced (Optional)
Aromatic Herbs:
- Lime leaf, thinly sliced
- Cilantro/Coriander
- Mint
- Basil
Instructions
- Marinade the Mushroom Steak:
- Combine beet powder (or beet juice), soy sauce, black pepper, white pepper, and boiling water in a bowl.
- Marinate the Lions Mane mushrooms in the mixture for an hour or overnight, flipping often.
- Grill or Pan Sear Mushroom Steak:
- Grill or pan-sear the marinated mushroom steak until it has char marks.
- Let rest.
- Prepare the Dressing:
- In a bowl, combine dark soy sauce, lime juice, palm sugar (or regular sugar), sliced garlic cloves, sliced ginger, and sliced lemongrass.
- Make Toasted Rice Powder:
- Rinse jasmine rice well and drain.
- Toast in a pan with a lime leaf (optional), white peppercorns, and black peppercorns until browned, but not burned, for maximum flavor.
- Pound to a fine powder.
- Prepare Salad Vegetables:
- Slice cucumber, shallot, cherry tomatoes/tear drop tomatoes, and green onion.
- Slice the Thai chili (optional).
- Add all to a bowl.
- Prepare Aromatic Herbs:
- Thinly slice lime leaf.
- Chop cilantro/coriander, mint, and basil.
- Assemble the Salad:
- Slice the mushroom steak.
- Add a little of the dressing and toasted rice powder to the sliced steak and stir well.
- Add the salad ingredients, the remaining dressing, and toss.
- Top with extra herbs and chilies.
- Serve:
- Serve with sticky rice or regular rice.
Video Description
Thai-Inspired "Waterfall Steak Salad," featuring brain boosting Lion's Mane Mushrooms. This plant-based masterpiece takes a beloved Thai classic and gives it a healthy, whole-foods makeover.
The meaty texture and delicious taste of Lion's Mane Mushrooms that's perfect for anyone seeking a vegan twist on traditional Thai Beef Salad. Get your mushrooms fresh from farmers' markets or get adventurous with your own grow kits.
In the U.K. this is from https://marvellous-mushrooms.co.uk/ .
Search online for mushroom growers near you.
In the US I am aware of HIFIMycology in TX,
NorthSpore Mushrooms in the North East and I know they have them on the west coast. If you know growers that sell Lions Mane link them in the comments for all to see and find. Let’s get more mushrooms grown!
Find Ben on IG: https://www.instagram.com/bensvegankitchen/?hl=en
This salad is like a party for your taste buds! It's filled with fresh aromatic herbs, crunchy veggies, and a slightly spicy tangy dressing that will make your mouth water. Every bite is bursting with the delicious flavors of Thailand I remember, and the Lions Mane Mushrooms add a special earthy flavor. and meatiest whole food texture I know of without the animal.
Not only does this salad taste great, but it's also really good for you. It's full of important nutrients, antioxidants, and fiber. Whether you're a vegan, a mushroom lover, or just someone who loves bang on delicious foods, this salad is perfect for you!
Try our Vegan and Healthy version of Thai Steak "Waterfall" Salad using Lions Mane Mushrooms today and discover the incredible taste of Thai cuisine in a vegan-friendly way. It's a salad that's both Wicked delicious and good for you.
This recipe is inspired by a recent visit to Chiang Mai, Thailand. Whee i had the opportunity to attend an amazing advanced chef cooking course from Hanuman, the Thai Food Master. https://thaifoodmaster.com/ And learned a ton that I now incorporate into my cooking style. Even though it wasn't a vegan course I've been spending my time veganizing recipes learned.
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Thai Steak “Waterfall” Salad using Lions Mane Mushroom
1 or 2 Lions Mane Mushrooms, the size of your fist.
Step 1:
Mushroom Steak Marinade:
1 TBS Beet Powder or 1 Cup Beet juice
Light Soy sauce
Black and white pepper, cracked.
1 Cup Boiling water
- Marinade for an hour or overnight, flipping often
- Grilled or Pan Sear Mushroom Steak. Let rest.
Step 2:
Dressing:
2 -3 TBS Dark Soy Sauce
2- 3 Limes, Juiced
1 TBS Palm Sugar or regular sugar
2 Garlic cloves, sliced
1 TBS ginger, sliced thin
1 TBS Lemongrass, sliced
Step 3:
Toasted Rice powder:
2 TBS Jasmine rice, rinsed well and drained, pounded to powder
1 Lime leaf (optional)
White peppercorns
Black peppercorns
Step 4:
Prep Salad Veg:
1 Cucumber
1 Shallot
Handful of Cherry tomatoes/tear drop tomatoes.
2 Green Onion, sliced
1 Red Thai Chilie, sliced (Optional)
Aromatic Herbs:
Lime leaf, thinly sliced
Cilantro/Coriander
Mint
Basil
Step 5:
Slice steak, add to bowl, add a little dressing, add toasted rice mixture and stir well.
Add salad ingredients, add dressing and toss, top with extra herbs and chilies. Serve with Sticky rice.
*Correction: Ben's Name is Ben Rebuck. Apologies Ben.
#veganchef #thaifood #vegan #thaivegan