Hoisin Beef Udon and Veggie Gyoza Stir-Fry

a) Heat a drizzle of oil in a large frying pan on medium-high heat.

b) Once hot, add the green beans and carrot. Stir-fry for 2-3 mins. Add a splash of water, then cover with a lid (or foil) and allow to cook until tender, 2-3 mins more. Season with salt and pepper.

c) Remove the veg and place in a medium bowl. Cover to keep warm. 

a) Wipe out your frying pan, then pop back on frying pan on medium-high heat with a drizzle of oil. Once hot, add the beef mince. Fry until the mince has browned, 5-6 mins. Use a spoon to break it up as it cooks.

b) When the mince has browned, drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.

c) Heat a drizzle of oil in another large frying pan on medium-high heat. Once hot, add the gyozas and fry until golden on the bottom, 2-3 mins.

d) Once golden, remove from the heat, then add 1 tbsp water to the pan. Pop back on medium-low heat and immediately cover with a lid or some foil. Cook until the gyozas are piping hot, 3-4 mins. Remove from the heat.

a) Once the mince is cooked, add the garlic and fry for 1 min more.

b) Stir in the hoisin, ketjap and water for the sauce (see pantry for amount). 

c) Simmer the sauce until slightly thickened, 2-3 mins.

a) Add the udon noodles to the pan along with the green beans and carrot.

b) Toss to coat in the sauce, using a fork to gently separate them. Simmer until piping hot, 1-2 mins.

c) Taste and season with salt and pepper if needed. Add a splash of water if the sauce is too thick.