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Teriyaki ground beef sweet pepper flatbreads - Extra large standard

Teriyaki Ground Beef & Sweet Pepper Flatbreads

with Gingery Bok Choy

640 cals

15 mins

Description

Around the world in 80 days… or more like 15 minutes. This fast fix brings together rounds of naan bread with friendly Asian toppings for a fun fusion meal that the kids will definitely get behind. Salty-sweet teriyaki glaze is the key to tasty browned ground beef cooked down with morsels of sweet pepper. It provides delicious coverage for oven-warmed flatbreads, which you’ll serve with bok choy sautéed with ginger and prickly sesame spices for a still-crisp veggie side.

Contains:

Milk, Sesame, Soy, Wheat

Ingredients

for 4 servings

  • 510g Ground beef

  • 340g Baby bok choy

  • 20g Ginger

  • 2 Scallions

  • 1 Sweet pepper

  • 90ml Teriyaki glaze

  • 4 Naan

  • 12.5g Sweet & Spicy Sesame spices (sea salt, brown sugar, gochugaru, white sesame seeds, garlic, sunflower oil, ginger, black pepper)

Nutrition

Total fat

26g

Saturated Fat

8g

Sodium

1970mg

Total carbs

68g

Sugar

11g

Protein

37g

Fibres

5g

Recipe Instructions

Teriyaki Ground Beef & Sweet Pepper Flatbreads - Step #1 Mise en place
Step 1: Mise en place
Preheat the oven to 450°F. Remove the root ends of the bok choy; quarter lengthwise. Peel and mince the ginger. Thinly slice the scallions, separating the white bottoms and green tops. Core and small-dice the sweet pepper.
Teriyaki Ground Beef & Sweet Pepper Flatbreads - Step #2 Cook the sweet pepper & beef
Step 2: Cook the sweet pepper & beef
In a large pan, heat a drizzle of oil on medium-high. Sauté the sweet pepper, white bottoms of the scallions and ½ the ginger, 1 to 2 min., until fragrant. Add the beef*; season with ¾ of the spices and S&P. Cook, breaking up the meat, 4 to 6 min., until cooked through. Add ½ the teriyaki glaze; stir well.
Teriyaki Ground Beef & Sweet Pepper Flatbreads - Step #3 Sauté the bok choy
Step 3: Sauté the bok choy
Meanwhile, in a second large pan, heat a generous drizzle of oil on medium-high. Sauté the remaining ginger, 30 sec. to 1 min., until fragrant. Add the bok choy and sauté, 3 to 4 min., until wilted; season with the remaining spices and S&P.
Teriyaki Ground Beef & Sweet Pepper Flatbreads - Step #4 Toast the naan
Step 4: Toast the naan
Meanwhile, toast the naan directly on an oven rack, 2 to 3 min., until warmed through.
Teriyaki Ground Beef & Sweet Pepper Flatbreads - Step #5 Plate your dish
Step 5: Plate your dish
Divide the naan between your plates. Top with the beef and sweet pepper. Drizzle with the remaining teriyaki glaze. Garnish with the green tops of the scallions. Serve the bok choy on the side. Bon appétit!