Beef and Cabbage Gyoza Tacos
with Fresh Salad and Sesame Dressing
We're turning traditional gyoza on their heads and transforming them into handheld tacos for an unforgettable weeknight meal!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Moo Shu Spice Blend
(Contains Wheat, Soy)
(Contains Soy, Sulphites, Wheat)
Napa Cabbage, shredded
(Contains Egg, Sulphites, Mustard)
Not included in your delivery
Before starting, wash and dry all produce. Heat a large non-stick pan over medium heat. Add the sesame seeds to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a small bowl.
Increase the heat to medium-high. When hot, add half the sesame oil to the same pan, then the beef and moo shu spice blend. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Add cabbage, soy sauce and 1/4 tsp sugar. Cook, stirring until cabbage wilts, 2-3 min. Season with pepper. Set aside.
Cut radishes into 1/8-inch thin rounds. Halve the tomatoes. Whisk together mayo, rice vinegar, sesame seeds and remaining sesame oil in a large bowl. Season with pepper. Set aside.
Wrap tortillas in paper towels. Microwave until tortillas are warm and flexible, 1 min. (You can skip this step if you don't want to warm the tortillas!)
Divide beef and cabbage mixture between tortillas. Top with half the radishes and drizzle over half the sesame mayo.
Toss the spring mix, tomatoes and remaining radishes in the large bowl with the remaining sesame dressing. Divide the tacos and salad between plates.