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.
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
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 Gyoza
(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
Nutritional information
Utensils
Instructions
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.
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.
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.
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.
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.
a) Share the noodles out between your serving bowls.
b) Top with the veggie gyozas. Sprinkle over the sesame seeds to finish.
Enjoy!
