Ginger Beef Pockets
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Details
Cook Time: 45 mins
Servings: 8
Ingredients
- 200g flank steak
- 1 inch nub of ginger, peeled, minced
- 2 large cloves garlic, peeled, minced
- 1 small red chili pepper, minced, seeds removed
- 3 tbsp brown sugar
- 2 tbsp dark soy sauce (if using regular soy, use 1 less tbsp of sugar)
- 1 tbsp Chinese cooking wine
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tsp fine kosher salt
- ½ tsp ground szechuan pepper
Instructions
- Preheat oven to 350F
- Thinly slice flank steak against the grain and then into 1 cm pieces. Add to a large bowl along with remaining marinade ingredients. Toss so beef is coated evenly, cover and let sit for 20 minutes.
- Meanwhile, prepare your carrot and peppers. Once beef mixture has marinated for 20 minutes add vegetables and cornstarch and toss until cornstarch has dissolved and vegetables are evenly distributed.
- Unroll circles of pie dough and cut into quarters. Place 3 tablespoons of filling on one half of each triangle, leaving a 1 cm border from the closest edge. Fold the empty side of dough over to create a smaller triangle and press down on the edges to seal. Fold ½ cm of edge inward and pinch closed or press down with a fork. Continue until all triangles are used.
- Brush each pocket with egg wash, sprinkle over sesame seeds and transfer to a parchment lined baking sheet. Bake at 350F for 40-45 minutes until the crust is golden brown. Let sit for 5 minutes before eating. Enjoy!
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