Beef Strips & Pea Pod Salad
with Sesame Peanut Dressing
- Gluten
- Sesame
- Wheat
- Eggs
- Soy
- Peanuts
- May contain traces of allergens
- Soy
- Milk
- Almond
- Brazil nut
- Cashew
- Sesame
- Gluten
We are the experts in adding our fave beef strips into every and any meal. In this new fusion dish, add pan-seared beef strips to this delectable pea pod salad. It’s made even better once you drizzle the sesame peanut dressing over the top.
Ingredients
1 packet
Vegetable Gyoza
(Contains: Gluten, Sesame, Wheat; May be present: Soy.)
250 g
Beef Strips
1 packet
Coriander
1 packet
Pea Pods
1 packet
Sesame Dressing
(Contains: Eggs, Gluten, Sesame, Soy, Wheat; May be present: Milk.)
1
Pear
1 packet
Peanut Butter
(Contains: Peanuts; May be present: Almond, Brazil nut, Cashew, Sesame.)
1 packet
Japanese Dressing
(Contains: Sesame, Soy;)
1 packet
Mixed Salad Leaves
Not included in your delivery
1 drizzle
olive oil
¼ cup
water (for the gyoza)
⅓ cup
Water
1 tsp
vinegar (white wine or rice wine)
1 tsp
brown sugar
1 tsp
soy sauce
(Contains: Soy; May be present: Gluten.)
Cooking Steps
• Trim and thinly slice pea pods lengthways. Thinly slice pear into wedges (see ingredients).
• 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!
