Smart Sweet and Spicy Beef Patties and Potatoes
with Sugar Snap Peas and Peppers
Nothing can be better for dinner than these easy Korean-inspired beef patties, glazed in a sweet and spicy sauce spiked with ginger-garlic puree!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Beef
2 tbsp
Ginger-Garlic Puree
(May contain Soy, Sulphites, Milk)
28 g
Crispy Shallots
(Contains Wheat, Gluten May contain Milk, Sulphites, Sesame, Tree nuts, Mustard, Wheat, Gluten, Peanuts, Soy)
2 tbsp
Honey-Garlic Sauce
(Contains Soy May contain Mustard, Tree nuts, Crustaceans, Egg, Soy, Wheat, Sesame, Fish, Gluten, Milk, Sulphites)
1 tbsp
Gochujang
(Contains Wheat, Soy May contain Egg, Crustaceans, Fish, Milk, Gluten, Wheat, Tree nuts, Soy, Sulphites, Mustard, Sesame)
1 tbsp
Sesame Oil
(Contains Sesame May contain Crustaceans, Egg, Fish, Gluten, Soy, Tree nuts, Wheat, Sesame, Milk, Mustard, Sulphites)
113 g
Sugar Snap Peas
1 unit(s)
Sweet Bell Pepper
200 g
Yellow Potato
Not included in your delivery
½ tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Cut potatoes into 1/2-inch pieces.
- Add potatoes and 1/2 tbsp (1 tbsp) oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 22-25 min.
- Meanwhile, trim sugar snap peas.
- Core, then cut pepper into 1/4-inch strips.
- Add beef, half the crispy shallots and half the ginger-garlic puree to a medium bowl. Season with salt and pepper, then combine.
- Divide beef mixture into 8 equal portions (16 portions for 4 ppl).
- Roll into balls, then flatten into 1/2-inch-thick patties. Set aside.
- Heat a large non-stick pan over medium heat.
- When hot, add half the sesame oil, then peppers and sugar snap peas. Cook, stirring occasionally, until tender, 3-4 min.
- Add remaining ginger-garlic puree. Cook, stirring constantly, until fragrant, 1 min.
- Season with salt and pepper.
- Transfer to a plate, then cover to keep warm.
- Add remaining sesame oil to the same pan (used in step 3), then patties. (NOTE: Don't overcrowd the pan; cook patties in 2 batches if needed.) Cook until browned all over and cooked through, 4-5 min per side.**
- Add half the honey-garlic sauce, half the gochujang (use all sauces for 4 ppl) and 1/4 cup (1/2 cup) water to the pan with the patties. Cook, stirring often, until sauce coats patties, 1-2 min.
- Season with salt and pepper, to taste.
- Once potatoes are finished roasting, add sugar snap pea-pepper mixture to the baking sheet with potatoes, then toss to combine.
- Divide veggies between plates.
- Top with patties.
- Drizzle any sauce remaining in the pan over top.
- Sprinkle with remaining crispy shallots.
If you've opted to get beef, prep and cook it in the same way the recipe instructs you to prep and cook the pork.**