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
Assembly
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
Nutrition Info
Calories 351
Fat 19g
Carbs 33g
Fiber 8g
Sugar 4g
Protein 10g
How to Make It
1. Step
Preheat oven to 350F
2. Step
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. Step
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. Step
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. Step
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!
