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Ready in 15 minutes

Teriyaki Ground Beef & Sweet Pepper Flatbreads

with Gingery Bok Choy

Cooking time

15 minutes




640 /serving

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.

We will send you:

  • 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)

Contains: Milk, Sesame, Soy, Wheat

You will need:

2 Large pans
Salt & pepper (S&P)
Total Fat
26 g
Saturated Fat
8 g
1970 mg
Total Carb
68 g
11 g
37 g
5 g
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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.
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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.
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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.
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Toast the naan
Meanwhile, toast the naan directly on an oven rack, 2 to 3 min., until warmed through.
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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!

*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.