Step 1

1. In a large bowl stir together the soy sauce, rice vinegar, sesame oil, minced garlic, gochugaru, and sugar. Add in thinly sliced cucumbers and toss thoroughly. Cover and place in the fridge for at least 1 hour.

Step 2

2. To a lightly-oiled pan, add Beyond Steak and sauté for 5-8 minutes or until golden brown. Add sliced chilis. Season with low-sodium soy sauce and raw sugar.

Step 3

3. Add 6 gua bao buns to a bamboo steamer set over a pot of boiling water. Allow to steam for 5-8 minutes or until fluffy.

Step 4

4. Assemble the gua bao by adding pickled cucumbers, Beyond Steak, cilantro, and a sprinkling of chopped peanuts.