Ginger Beef Pockets
Instructions
- 1
Preheat oven to 350F
- 2
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.
- 3
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.
- 4
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.
- 5
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!
Recipe from tasty.co
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Ingredients (19)
- •7 oz flank steak
- •1 inch ginger, peeled, minced
- •2 large cloves garlic cloves, peeled, minced
- •1 whole small red chilli pepper, minced, seeds removed
- •3 tablespoons brown sugar
- •2 tablespoons dark soy sauce, Use 1 less tbsp of sugar if using regular soy sauce
- •1 tablespoon chinese cooking wine
- •1 tablespoon rice vinegar
- •1 tablespoon sesame oil
- •1 teaspoon fine kosher salt
- •½ teaspoon ground szechuan pepper
- •1 carrot small carrot, grated
- •¼ red bell pepper, finely diced
- •¼ green bell pepper, finely diced
- •2 tablespoons cornstarch
- •2 rolls pie dough, store-bought, defrosted
- •1 egg, whisked
- •1 tablespoon black sesame seeds
- •1 tablespoon white sesame seeds