Go-to Gochujang Beef Stir-Fry and Veggie Gyoza
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Go-to Gochujang Beef Stir-Fry and Veggie Gyoza

Go-to Gochujang Beef Stir-Fry and Veggie Gyoza

with Egg Noodles, Veg and Sesame Seeds

On the table in less than 25 minutes, this Go-to Gochujang Beef Stir-Fry and Veggie Gyoza has it all. The popular Korean condiment gochujang contains chillies, fermented soybeans and glutinous rice which give it its savoury-sweet flavour.

Allergens:
Egg
Cereals containing gluten
Soya
Sesame
Sulphites

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.

Preparation Time25 minutes
Cooking time20 minutes
DifficultyEasy

Ingredients

serving amount

80 grams

Green Beans

2 unit(s)

Garlic Clove

125 grams

Egg Noodle Nest

(Contains Egg, Cereals containing gluten)

240 grams

British Beef Mince

120 grams

Coleslaw Mix

50 grams

Gochujang Paste

(Contains Soya)

15 milliliter(s)

Soy Sauce

(Contains Cereals containing gluten, Soya)

25 grams

Ketjap Manis

(Contains Soya)

5 grams

Roasted White Sesame Seeds

(Contains Sesame May contain Nuts, Peanut)

10 unit(s)

Vegetable Gyozas

(Contains Sulphites, Cereals containing gluten, Soya May contain Crustaceans, Egg, Fish, Milk, Molluscs, Peanut, Sesame, Celery)

Not included in your delivery

1 tbsp

Honey

1.5 tbsp

Tomato Ketchup

50 milliliter(s)

Water for the Sauce

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Nutritional information

Energy (kJ)3537 kJ
Energy (kcal)845 kcal
Fat28.6 g
of which saturates9.8 g
Carbohydrate100.5 g
of which sugars30.3 g
Dietary Fiber10.3 g
Protein46.1 g
Salt6.24 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Grater
Medium Saucepan
Kettle
Sieve
Large Frying Pan

Instructions

Some Quick Prep
1

a) Boil a full kettle. 

b) While it comes to the boil, trim and halve the green beans.

c) Peel and grate the garlic (or use a garlic press).

d) Pour the boiled water into a medium saucepan with 1/2 tsp salt and bring to a boil.

Cook the Noodles and Beans
2

a) Add the noodles and green beans to the boiling water and cook until tender, 4 mins. 

b) Once cooked, drain in a sieve and run under cold water to stop the noodles sticking together.

Brown the Beef
3

a) While the noodles and beans are cooking, heat a large frying pan on medium-high heat (no oil).

b) Once hot, add the beef mince. Fry until the mince has browned, 5-6 mins.

c) Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince. 

d) Heat a drizzle of oil in a large frying pan on medium-high heat.

e) Once hot, add the gyozas and fry until golden on the bottom, 2-3 mins. Don't move the gyoza around whilst frying to avoid tearing. Once golden, remove from the heat, then add 1 tbsp water to the pan. Pop back on medium-low heat and immediately cover with a lid or some foil. Cook until the gyozas are piping hot, 3-4 mins. Remove from the heat.

4

a) When the mince has browned, drain and discard any excess fat.

b) Season with salt and pepper. IMPORTANT: The mince is cooked when no longer pink in the middle.

c) Add the coleslaw mix and garlic to the beef. Stir-fry for 1-2 mins. 

Add the Sauce
5

a) Stir in the gochujang paste, soy sauce, ketjap manis, honey, tomato ketchup and water for the sauce (see pantry for all three amounts). 

b) Bring to the boil, then lower the heat and simmer for 1-2 mins. 

c) Add the cooked noodles and beans to the pan and toss together until coated in the sauce. 

Serve
6

a) Share the noodles out between your serving bowls.

b) Top with the veggie gyozas. Sprinkle over the sesame seeds to finish. 

Enjoy!