Sheetpan Mandu Stir-Fry
Stir-fry made simple! Toss a medley of chopped vegetables and Bibigo Beef & Vegetable Mandu in an easy stir-fry sauce and bake in the oven for a meal that tastes as good as it is good for you.
Recipe - Crystal Wine & Spirits
Sheetpan Mandu Stir-Fry
Prep Time15 Minutes
Servings4
Cook Time30 Minutes
Ingredients
2 clove garlic, finely chopped
2 tbsp soy sauce
1 tbsp Korean gochujang sauce
2 tsp olive oil
2 tsp freshly grated ginger
1 tsp toasted sesame oil
1 tsp honey
2 medium carrots, peeled and sliced into coins
2 medium broccoli crowns, cut into florets
2 cups sliced bok choy, 1-inch pieces
½ red bell pepper, thinly sliced
½ yellow bell pepper, thinly sliced
2 scallions, cut into 1-inch pieces, plus extra for garnish
1 bag (20 oz) Bibigo Beef & Vegetable Mandu
Sesame seeds, for garnish
Directions
- Preheat oven to 400°F. Line a large, rimmed baking sheet with parchment paper.
- In a small bowl, whisk together soy sauce, gochujang, olive oil, ginger, garlic, sesame oil, and honey until smooth. Set aside.
- Place the carrots, broccoli, bok choy, red bell pepper, yellow bell pepper, scallions, and dumplings on baking sheet. Pour over the sauce, tossing to combine. Arrange in an even layer.
- Bake for 25-30 minutes, tossing once, until veggies are tender and caramelized, and dumplings are cooked through and golden on the edges. Garnish with thinly sliced scallions and sesame seeds to serve.
15 minutes
Prep Time
30 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Directions
- Preheat oven to 400°F. Line a large, rimmed baking sheet with parchment paper.
- In a small bowl, whisk together soy sauce, gochujang, olive oil, ginger, garlic, sesame oil, and honey until smooth. Set aside.
- Place the carrots, broccoli, bok choy, red bell pepper, yellow bell pepper, scallions, and dumplings on baking sheet. Pour over the sauce, tossing to combine. Arrange in an even layer.
- Bake for 25-30 minutes, tossing once, until veggies are tender and caramelized, and dumplings are cooked through and golden on the edges. Garnish with thinly sliced scallions and sesame seeds to serve.