• Before starting, preheat the oven to 450˚F. Wash and dry all produce.
• Remove any brown spots from potatoes, then cut into 1/2-inch pieces.
• To a parchment-lined baking sheet, add potatoes and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then toss to coat. Roast in the middle of the oven 22-25 min, flipping halfway through, until tender and golden.

• Meanwhile, trim sugar snap peas. 
• Core, then cut pepper into 1/4-inch strips.
• To a medium bowl, add beef, half the crispy shallots and half the ginger-garlic puree. Season with salt and pepper, then combine. 
• Divide beef mixture into 8 (16) equal portions.
• Roll into balls, then flatten into 1/2-inch-thick patties. Set aside. 

• Heat a large non-stick pan over medium. 
• When hot, add half the sesame oil (use all for 4 servings), then peppers and sugar snap peas. Cook for 3-4 min, stirring occasionally, until tender. 
• Add remaining ginger-garlic puree. Cook for 1 min, stirring constantly, until fragrant. 
• Season with salt and pepper. 
• Transfer to a plate, then cover to keep warm. 

• To the same pan from step 3, add remaining sesame oil, then patties. (NOTE: Don't crowd the pan; cook patties in 2 batches if needed.)
• Pan-fry for 4-5 min per side, until browned all over and cooked through.** 

• Add half the honey-garlic sauce (use all for 4 servings), half the gochujang (use all for 4 servings) and 1/4 cup (1/2 cup) water to the pan with the patties. Cook for 1-2 min, stirring often, until sauce coats patties. 
• Season with salt and pepper.

• Once potatoes are finished roasting, add sugar snap pea-pepper mixture to the baking sheet with potatoes, then toss to combine. 
• Divide veggies between plates. 
• Top with patties. 
• Drizzle any sauce remaining in the pan over top.
• Sprinkle with remaining crispy shallots.

If you've opted to get beef, prep and cook in the same way the recipe instructs you to prep and cook pork.**