Quick Sweet & Sticky Beef and Veggie Gyoza
with Green Beans and Pak Choi
On the table in less than 25 minutes, this Quick Sweet & Sticky Beef and Veggie Gyoza has it all. Thai spices, hoisin sauce and teriyaki turn turn beef mince into a tasty topping for jasmine rice.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
150 grams
Jasmine Rice
80 grams
Green Beans
240 grams
British Beef Mince
1 unit(s)
Pak Choi
2 unit(s)
Garlic Clove**
1 sachet(s)
Thai Style Spice Blend
64 grams
Hoisin Sauce
(Contains: Soya)
50 grams
Teriyaki Sauce
(Contains: Soya)
5 grams
Roasted White Sesame Seeds
(Contains: Sesame May contain traces of: Nuts, Peanut)
10 unit(s)
Vegetable Gyozas
(Contains: Soya, Sulphites, Cereals containing gluten May contain traces of: Peanut, Crustaceans, Egg, Fish, Milk, Molluscs, Sesame, Celery)
Not included in your delivery
50 milliliter(s)
Water for the Sauce
Utensils
Cooking Instructions and Tips
a) Boil a half-full kettle.
b) Pour the boiled water into a large saucepan with 1/4 tsp salt on high heat.
c) Add the rice and cook for 12-13 mins.
d) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.
a) Meanwhile, trim the green beans, then cut into thirds.
b) Heat a large frying pan on medium-high heat (no oil).
c) Once hot, add the beef mince and green beans. Fry until the mince has browned and beans are tender, 6-7 mins.
d) Use a spoon to break up the mince as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.
a) Meanwhile, trim the pak choi, then thinly slice widthways.
b) Peel and grate the garlic (or use a garlic press).
a) When the mince has browned, drain and discard any excess fat. Season with salt and pepper. IMPORTANT: The mince is cooked when no longer pink in the middle.
b) Add the garlic, pak choi and Thai style spice blend (add less if you'd prefer things milder) to the pan. Stir-fry, 1 min.
a) Stir the hoisin sauce, teriyaki sauce and water for the sauce (see pantry for amount) into the pan.
b) Simmer until slightly reduced, 3-4 mins. Remove from the heat.
c) Taste and season with salt and pepper if needed.
d) Meanwhile, heat another large frying pan on medium heat with enough oil to lightly coat the base of the pan.
e) Once hot, add the gyozas and fry until golden brown and piping hot, 2-3 mins on all sides.
a) Share the jasmine rice between your bowls.
b) Top with the sweet and sticky beef and veggie gyozas.
c) Sprinkle over the sesame seeds to finish.
Enjoy!
