Beef & Golden Veggie Gyozas & Cucumber Salad
with Sesame Peanut Dressing
We are the experts in adding our fave beef & veggie gyozas into every and any meal. In this new fusion dish, add pan-seared golden gyozas to this delectable cucumber salad. It’s made even better once you drizzle the sesame peanut dressing over the top.
This recipe is under 650kcal per serving.
We’ve replaced the pea pods in this recipe with cucumber due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1
cucumber
1 packet
celery
1 packet
vegetable gyoza
(Contains: Gluten, Wheat, Sesame; May be present: Soy.)
1 packet
peanut butter
(Contains: Peanuts; May be present: Sesame, Almond, Brazil nut, Cashew.)
1 packet
sesame dressing
(Contains: Gluten, Wheat, Sesame, Eggs, Soy; May be present: Milk.)
1 packet
mixed salad leaves
1 packet
japanese-style dressing
(Contains: Sesame, Soy;)
1 packet
coriander
1 packet
beef strips
Not included in your delivery
olive oil
¼ cup
water (for the gyoza)
⅓ cup
water (for the sauce)
1 tsp
vinegar (white wine or rice wine)
1 tsp
brown sugar
1 tsp
low sodium soy sauce
(Contains: Soy, Gluten/Gluten;)
Utensils
Cooking Steps
• Trim and thinly slice pea pods lengthways. Finely chop celery.
• Heat a large frying pan over medium-high heat with a drizzle of olive oil. • When the oil is hot, add vegetable gyoza, flat-side down, in a single layer. • Cook until starting to brown, 1-2 minutes. Add the water (for the gyoza - watch out, it may spatter!) and cover with foil or a lid. • Cook until the water has evaporated and gyoza are tender and softened, 4-5 minutes. Transfer to a bowl and cover to keep warm. • Return frying pan to high heat with a drizzle of olive oil. • When oil is hot, cook beef strips, tossing, in batches until browned and cooked through, 1-2 minutes. Transfer to a plate.
TIP: Cooking the meat in batches over a high heat helps it stay tender.
• Wipe out frying pan and return to medium-high heat. • Whisk peanut butter and the water (for the sauce), until well combined, 1 minute. • Remove from heat, and add sesame dressing, the vinegar, brown sugar and low sodium soy sauce, stirring to combine.
• In a large bowl, combine pea pods, cucumber, mixed salad leaves and Japanese style dressing. Season with salt and pepper. • Divide pea pod salad between bowls. Top with beef and pan fried veggie gyozas. Spoon over sesame peanut dressing. • Tear over coriander. Enjoy!
